Chicken + Cabbage Alfredo Bake (Low Carb + High Protein)
This is a delicious chicken + cabbage Alfredo dinner with a secret boost of protein coming from the creamy sauce!
Ingredients
- 10 oz beef bacon,, sliced
- 1 medium onion, diced
- 8 oz (225 g) mushrooms, sliced
- 3 cloves garlic, minced
- 1 small green cabbage, chopped
- 1 tbs olive oil
- 1 tsp each salt, garlic powder, onion powder + Italian herb blend
- 1¾ lbs (0.80 kg) boneless + skinless chicken thighs, cut into small strips
- sprinkle salt, garlic powder + onion powder
Alfredo Sauce:
- 1 cup (210 g) cottage cheese
- 1/2 cup (120 ml) milk
- 3 cloves garlic
- 3/4 tsp Italian herb blend
- 1/2 tsp each garlic powder + onion powder
- salt + pepper, to taste
- 1/2 cup (50 g) grated parmesan cheese
- 2 cups (225 g) shredded mozzarella cheese, divided
- Optional Garnish: chopped chives
Instructions
- Preheat oven to 400℉.
- Add the sliced bacon to a heated dutch oven or deep skillet over medium high heat. Cook the bacon until crispy - about 4-5 minutes. Transfer to a paper towel lined plate and set aside for now. Remove about half of the bacon drippings from the pan and discard.
- In the same pan, sauté the onions for 3 minutes. Add in the mushrooms and sauté for 4-5 minutes. Stir in the garlic for 30 seconds. Add in the cabbage, drizzle of olive oil, and sauté for 10-12 minutes or until they soften. Add in the salt, garlic powder, onion powder, Italian herb blend and stir to coat. Transfer mixture to your 9x13 inch baking dish.
- Heat a drizzle of olive oil in the same skillet over medium high heat. Add in the chicken pieces and cook on both sides for 4-5 minutes or until golden brown. Transfer to the baking dish.
Alfredo Sauce:
- In a mini food processor, pulse together the cottage cheese, milk, garlic, salt, garlic powder, onion powder, Italian herb blend, pepper and parmesan until smooth.
Assembly:
- Transfer the sauce to your baking dish along with 1 cup of the mozzarella. Mix everything and spread out evenly in the dish. Top with the remaining mozzarella, sprinkle with grated parmesan and bake for 30-35 minutes or until golden on the edges. Top with the chives and bacon and serve!
Notes
You may also like this Low Carb Chicken Broccoli Alfredo Bake
- Store leftovers in an airtight container in the fridge for up to 4 days.
Calories: 477kcal, Carbohydrates: 15g, Protein: 54g, Fat: 23g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.02g, Cholesterol: 171mg, Sodium: 1585mg, Potassium: 796mg, Fiber: 4g, Sugar: 8g, Vitamin A: 555IU, Vitamin C: 47mg, Calcium: 387mg, Iron: 2mg
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