Description
Tuscan Chicken Broccoli Bake: A Flavorful and Healthy One-Pan Dinner
Ingredients
Scale
- 1 1/2 pound chicken breasts
- 4 small broccoli crowns
- 1 pint cherry tomatoes
- 2 large eggs
- 1 heaping cup cottage cheese
- 1/3 cup pesto
- 2 tablespoon olive oil
- 8 ounce shredded mozzarella
- 5 ounce mini fresh mozzarella balls (optional)
- 2 tablespoon grated Parmesan cheese
- Salt to taste
- Black pepper to taste
- Chili pepper flakes for garnish
- Fresh basil for garnish
Instructions
- Preheat oven to 375°F.
- In a large bowl, whisk together the eggs, cottage cheese, and pesto until smooth and creamy.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sauté the broccoli florets for 3-4 minutes until fork-tender. Season with salt and pepper, then remove from skillet.
- In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Season the cubed chicken with salt and cook for about 5 minutes until golden brown and cooked through. Remove from skillet.
- In the bowl with the cottage cheese mixture, add the cooked broccoli, chicken, cherry tomatoes, and shredded mozzarella. Gently mix until evenly coated.
- Pour the mixture into a 9×13-inch baking dish. Dot with mini mozzarella balls if desired and sprinkle with grated Parmesan cheese.
- Bake in the preheated oven for 35 minutes until the top is golden brown and edges are bubbling.
- Let rest for 5-10 minutes before serving. Garnish with chili pepper flakes and fresh basil.
Notes
This dish pairs well with a fresh green salad or crusty garlic bread.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 150mg