Cheesy Chicken + Broccoli Casserole (Ketogenic, Gluten Free)
You know a recipe is a home run when its healthy AND your husband requests it weekly! Full of protein, veggies, and healthy fat, this will keep you full while helping keep off the weight.
Makes: 8 Servings
INGREDIENTS
- 8 Chicken breasts (pasture raised, organic)
- 24 oz broccoli (2-3 heads)
- 1 Cup Greek Yogurt (grass-fed or organic)
- 8 oz Monterey or Pepper Jack Cheese
- 4 oz Diced Green Chiles
- 4 tsp Taco Seasoning (sugar free)
- 16 oz Green or Hatch Chili Salsa
DIRECTIONS
- Cut the chicken breasts into 1-2 inch chunks
- Cook the chicken breasts in a pan
- Once the chicken is cooked, drain the excess liquid and add taco seasoning.
- In a separate pan, steam broccoli in 1/2 cup water for about 10 minutes, until broccoli turns bright green.
- Transfer the broccoli chicken into a 9 x 9 x 1 1/2 in. pan
- Mix the greek yogurt, chiles and salsa together and pour over chicken broccoli mixture.
- Cook for 15 minutes at 350 degrees
- Shred the cheese while the chicken is cooking
- Once the chicken is done, remove and cover in cheese and cook for 5 minutes longer until cheese is melted
- Let cool, enjoy! For extra nutrients and flavor, add some freshly chopped cilantro..
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