Description
This Low Carb Tuscan Chicken Broccoli Bake combines tender chicken, fresh broccoli, and a creamy cottage cheese-pesto mixture, topped with mozzarella and Parmesan for a flavorful, hearty, and healthy dinner.
Ingredients
- 2 eggs, lightly beaten
- 1 heaping cup cottage cheese
- 1/3 cup pesto
- 2 tablespoons olive oil, divided
- 4 small broccoli crowns, 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 tablespoons grated Parmesan cheese
- Garnish: chili pepper flakes and fresh basil
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, whisk together eggs, cottage cheese, and pesto. Set aside.
- Heat 1 tablespoon olive oil in a pan over medium heat and sauté broccoli florets for 3–4 minutes until slightly tender. Remove and set aside.
- In the same pan, heat remaining olive oil and cook cubed chicken until lightly browned and cooked through. Season with salt.
- In a large baking dish, combine chicken, broccoli, cherry tomatoes, and cottage cheese-pesto mixture. Stir gently to combine.
- Top with shredded mozzarella, mini mozzarella balls, and grated Parmesan.
- Bake 20–25 minutes until cheese is melted and golden.
- Garnish with chili flakes and fresh basil before serving.
Notes
- Use fresh or frozen broccoli depending on availability.
- Substitute pesto with sun-dried tomato pesto for a different flavor.
- Leftovers store well in the fridge for 2–3 days and reheat in the oven.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian