Tuscan Chicken Broccoli Bake (Low Carb)
This Tuscan chicken broccoli bake has 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
This Tuscan chicken broccoli bake has the flavors of lasagna in a high protein, low carb dish packed with veggies!
Equipment
- 9ร13 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
- 1ยฝ 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 375โ.
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 9ร13 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
Hungry for more?
The family loved it
My husband and I just finished this for dinner tonight. He said itโs a keeper!!! Iโm trying to avoid pasta and this was absolutely delicious. I was wondering if this can be frozen.
It was easy to make and tasted delicious.
I hope I have not duplicated my comment as I kept getting bumped out. Love this recipe and itโs a family favorite.
Thanks for posting this recipe, Stella. Iโll be making it for guests tonight. Iโm using chopped chicken thighs which I am marinating. Also, Iโm using a 14 oz bag of frozen broccoli instead of fresh. Iโll microwave it with butter, salt and pepper.
Hi Chris, thank YOU for trying it out! Sounds delicious! Enjoy with your guests! Cheers!
So delicious! My family had no idea I used cottage cheese. Iโll definitely make again
Grate
Thanks for sharing your recipe ๐น๐นlow carb and soon making
We in our household absolutely loved this dish. We both had a scond serving and are looking forward to leftovers tomorrow ๐
Will be making it both for ourselves and guests.
Thank you so much.
Love your recipies!
Thank you Linda!
this was amazing!! I didnt have the tomatoes but it came out just as great thank you!
what could you substitute for the pesto? (nut allergy)
Hi Lisa, go with some more grated parmesan, garlic and olive oil
I loved the flavor and will definitely make again.
Hi Char, thank you for trying it out!
Loved this dish so much I am making it again tonight. Thanks for the recipe!
Hi Maryse, love to hear that! Thank you for trying the recipe!