Tuscan Chicken Broccoli Bake (Low Carb)
The flavors of lasagna in a high protein, low carb dish packed with veggies!
Think of this recipe whenever you are in the mood for a high protein, high fiber, easy to make delicious dinner! You can sub in any vegetables you prefer. You can also make this completely vegetarian by omitting the chicken and just adding in more vegetables!
This recipe was inspired by my super popular Low Carb Chicken Zucchini Bake. Instead of cottage cheese, you can incorporate ricotta cheese in this recipe.
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Tuscan Chicken and Broccoli Bake
Equipment
- 9×13 inch pan
Ingredients
- 2 eggs, lightly beaten
- 1 heaping cup cottage cheese
- 1/3 cup pesto
- 2 tbs olive oil (divided)
- 4 small crowns broccoli, cut into small florets
- 1½ lbs chicken breasts, cubed
- salt to taste
- 1 pint cherry tomatoes
- 8 oz shredded mozzarella
- 5 oz mini fresh mozzarella balls (optional)
- 2 tbs grated parmesan cheese
- garnish: chili pepper flakes + fresh basil
Instructions
- Preheat your oven to 375℉.
Part 1:
- In a large bowl, whisk together your lightly beaten eggs, cottage cheese and pesto. Set aside.
Part 2:
- In a large deep skillet, heat 1 tbs olive oil. Saute your broccoli for 3-4 minutes until just fork tender. Season with salt and pepper to taste. Remove from pan and set aside.
- Season your chicken pieces with salt all over. Heat the remaining 1 tbs olive oil in the pan and cook your chicken until golden brown, about 5 minutes.
- To the cottage cheese mixture, add the tomatoes, broccoli, mozzarella and chicken and toss to combine all. Transfer to a 9×13 inch baking dish and spread out evenly. Top evenly wit the small mozzarella balls and then evenly sprinkle on the grated parmesan. Bake for 35 minutes and then remove from the oven. Allow to sit for 5-10 minutes then slice and enjoy with a chili pepper flakes garnish.
Notes
Store leftovers in fridge.
You can sub in ricotta cheese instead of cottage cheese here.
Nutrition
Calories: 380kcal | Carbohydrates: 5g | Protein: 36g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 160mg | Sodium: 557mg | Potassium: 646mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1051IU | Vitamin C: 20mg | Calcium: 251mg | Iron: 2mg
Looking for more?
Do you think this recipe would work OK still with an egg substitute (No Egg, besan flour egg, flax – preferably not aquafaba) due to anaphylactic egg allergy?
Hi I am making this now. I’m excited to see how it comes out. I am adding in cauliflour. Do I need to blend the cottage cheese? Or whisk it? Or do I just put it in as is? Thank you! You have great recipes!
Loved it. I should have cut it in half because it is only two of us. Can I freeze the rest?
It’s taking me more than 4-5 minutes to make the broccoli tender by a fork. Any tips?
This was the first time I made this. My husband is a type 2 diabetic so we are always looking for low carb dishes! This was a great dish. Just wondering if leftovers can be put in the freezer for another day!!