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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
- 9×13 inch pan
Ingredients
- 2 eggs, lightly beaten
- 1 heaping cup cottage cheese
- 1/3 cup (80 g) pesto
- 2 tbs olive oil, (divided)
- 4 small crowns broccoli, cut into small florets
- 1½ lbs (0.68 kg) chicken breasts, cubed
- salt, to taste
- 1 pint cherry tomatoes
- 8 oz (225 g) shredded mozzarella
- 5 oz (140 g) 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
You may also like this Greek Style Chicken Broccoli Bake
- 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
Did you make this recipe?Please let us know by leaving a star rating and review!
Love this recipe, have made it multiple times! Has anyone tried assembling it ahead of time, refrigerating, and then baking? Would love to just pop it in the oven on busy nights.
Hi Jessica, I’m so glad you love the recipe! Yes you can pre-assemble the night before
So yummy, a perfect mix of ingredients and so easy! Definitely will be making again 🙂
Hi Ash, I’m so glad you tried it and loved it!
Hi Stella, this dish is amazing but I haven’t made it for several months and just thought of it again.
I’m wondering how I could cut it back to an 8 x 8 dish for 3 to 4 servings.
Thank you so much.
Delicious. Made this a few times. Modified a bit by adding some garlic powder and though not low carb I one added about 6 oz of cooked orzo. Which was delicious too! Will make again and again
Hi Carly, that’s awesome! Thakns for the feedback
Stella thank you for this recipe my son is following a diet plan and he thoroughly enjoyed the dish.
Hi Asha, perfect! I’m so glad you both enjoyed the bake!
so good! pesto made it! Mine was not soupy, I use Daisy brand cottage cheese, I like it because it’s nice and dry.
Just delicious, I could have used more broccoli, could you estimate the oz to 4 small crowns. My hubby loved it! Will make again for sure! tana
Hi Colleen, thank you for trying the bake and sharing your feedback!
Is there anything I could substitute for the cottage cheese? My husband has a strong aversion to cottage and ricotta cheese. Would Greek yogurt or sour cream work?
HI Renee, i would go with sour cream here or cream cheese
I’m assuming 4 servings?
Servings are listed at the top of each recipe box… 6 servings for this particular recipe
So good. Making it for the second time tonight.
Hi Lora, that’s awesome! Thank you for the kind rating~
This was delicious! I just would like to know if anyone figured out why it is watery. Did anyone find a way to make it where there is less water? The flavors are amazing! I will make again and maybe I can come up with a way for it to be less watery.
Hi Dawn, it sounds like the cottage cheese might have been too watery. Next time drain it and that should help!
This was really tasty and filling! Mine had water on the bottom. Not sure why. It didn’t affect the taste, but wondering what caused it. I followed the recipe and directions exactly. I love how low carb and high protein it is! I’ll make this again for sure.
I am so excited for this dish. Right on time to cook over the weekend for something new.
Hi Janette, you’re going to love this dish – its one of my personal faves!
Thanks always looking for low carb will make this
Hi Lucy, you’re gonna love this recipe!
This dish was amazingly delicious! I’m always searching for low carb meals. Thank you so much. FYI, I love seeing your emails pop up in the mornings as I’m drinking my coffee. So much fun reading your post.
Hi Helen, I appreciate your kind feedback!! Thank you for supporting my website and newsletter and I’m so glad you enjoy them! Have a beautiful day!
Can’t wait to make! Thanks
Hi Melissa, you’re going to love this bake! Enjoy!