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This creamy Greek-style bake is loaded with chicken and cottage cheese for protein. The broccoli brings the fiber and the spinach and feta deliver on major flavor!
This Greek inspired chicken and broccoli bake reimagines classic comfort food by swapping heavy, flour based sauces for a nutrient dense, high protein base. The combination of creamy cottage cheese and tangy feta creates a rich and velvety texture.
The greens add a vibrant brightness and a boost of antioxidants to every bite. The addition of gooey mozzarella on top provides that essential golden and bubbly finish.
Pulling together the salty punch of the feta and the earthy notes of the herbs for a perfectly balanced profile. This dish offers a fresh, wholesome twist on the traditional casserole.
This Greek style chicken broccoli bake is an ideal solution for those seeking a high protein dinner that doesn’t skimp on indulgence. It relies on wholesome ingredients like protein packed cheeses and fresh vegetables. It remains naturally gluten free and low carb.
If you like this recipe, you will also love my Chicken Zucchini Bake or my Tuscan Chicken Broccoli Bake.
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Greek Style Chicken Broccoli Bake (Low Carb + High Protein)
Ingredients
Bake Mixture:
- 3 eggs, lightly beaten
- 1 cup (210 g) cottage cheese
- 2/3 cup (155 ml) milk
- 3 tbs olive oil
- 1/2 cup (55 g) almond flour
- 1/2 cup (50 g) grated parmesan cheese
- 1 tsp each salt, garlic powder + onion powder
- 3/4 tsp paprika
Assembly:
- 3 tbs fresh dill, chopped
- 5 oz (140 g) Feta cheese, crumbled
- 1 cup (110 g) shredded mozzarella
Instructions
- Preheat oven to 375℉.
- Bring a large pot of water to a boil. Add in the broccoli and bring back to a boil. Cook for 2 minutes or until fork tender at the stem. Drain and set aside.
- Lightly drizzle olive oil in a large skillet over medium heat. Sautè your scallions for 1 minute, then add in the baby spinach and sauté until just wilted. Transfer to a paper towel lined plate and gently squeeze out the liquids. Set aside.
- Season your chicken pieces generously with salt, garlic powder, onion powder and toss to coat all over. In the same pan, heat 1 tablespoon olive oil on medium-high heat. Cook your chicken pieces for 4-5 minutes per side and golden brown. Transfer to a plate and set aside
Bake Mixture:
- In a large bowl, add in your eggs, cottage cheese, milk, olive oil and whisk together until smooth. Next, add in your almond flour, salt, garlic powder, onion powder, paprika and mix until combined. Fold in your dill, spinach mixture and feta.
Assembly:
- In a 9×13 inch baking dish, add in the broccoli first, then the chicken and finally the cottage cheese mixture and spread out evenly. Lastly top it with the mozzarella. Bake for 35-40 minutes. Turn on broil, for 1 or 2 minutes if you need to lightly brown the cheese.
Notes
- Store leftovers in an airtight container in your fridge for up to 3-4 days.
- You can use ricotta cheese instead of cottage cheese.
- You can use breadcrumb instead of almond flour.