This Tuscan chicken broccoli bake has the flavors of lasagna in a high protein, low carb dish packed with veggies!

@hungryhappens

Tuscan Chicken Broccoli Bake 🥦 full recipe is on: HungryHappens.Net

♬ original sound – STELLA DRIVAS

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!

tuscan chicken broccoli bake

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.

tuscan chicken broccoli bake

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tuscan chicken broccoli bake
4.85 from 45 reviews

Tuscan Chicken and Broccoli Bake

Stella Drivas
This Tuscan chicken broccoli bake has the flavors of lasagna in a high protein, low carb dish packed with veggies!
Servings: 6
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
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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.
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
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