CHICKEN ALFREDO WITH BROCCOLI(KETO)
Ingredients
Chicken Alfredo Bake:
1.5 lb Chicken Breasts, 3-4 large chicken breasts, patted dry, cut into bite-sized pieces
1.5 tbsp Italian Seasoning
3 tsp Garlic Powder
1/4 tsp Natural Ancient Sea Salt, or more to taste
1/2 tsp Black Pepper
3 tbsp Olive Oil, coconut oil or avocado oil
3 cup Keto Alfredo Sauce, click for recipe (I doubled my keto alfredo sauce recipe) or use jarred sauce
3 cup broccoli florets, fresh, steamed for 2 minutes in the microwave
2 cup Mozzarella Cheese, shredded
Instructions
For the Chicken Breasts:
Mix all of the spices (Italian seasoning, salt, pepper, and garlic powder) in a small bowl.
Add the chicken to a large bowl and pour on all of the spices. Toss the chicken to coat the pieces evenly.
Heat olive oil in a cast-iron skillet or frying pan to medium heat.
Cook the chicken breast pieces for 3-4 minutes per side, or until the chicken breasts reach 160 degrees (they'll continue to cook to 165 degrees as they rest).
Remove from the heat.
For the Chicken Alfredo Bake:
Add about ½ cup of alfredo sauce to the bottom of a large (9×13) baking dish. Spread it evenly.
Add half the chicken and the broccoli. Add 1 cup of alfredo sauce (distribute as evenly as possible) and add 1 cup of Mozzarella cheese to the top.
Repeat step 2 with the remaining sauce, chicken and cheese.
Preheat the broiler to low heat. Cook the chicken alfredo bake for 2-4 minutes to melt the cheese and brown some of it.
Optional: Top the dish with fresh parsley.
Serves 12
