Description
This Tuscan Chicken Broccoli Bake is a low-carb, high-protein comfort dish made with tender chicken, roasted broccoli, creamy cottage cheese, pesto, and melted mozzarella. It’s simple, flavorful, and perfect for weeknight dinners.
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 your oven to 400°F (200°C). Lightly grease a baking dish.
- In a bowl, whisk together eggs, cottage cheese, and pesto until smooth. Set aside.
- Toss broccoli florets with 1 tablespoon olive oil and a pinch of salt. Spread onto a baking sheet and roast for 10 minutes.
- Meanwhile, heat the remaining tablespoon of olive oil in a skillet. Add cubed chicken, season with salt, and cook until lightly browned but not fully cooked through.
- Add roasted broccoli, chicken, cherry tomatoes, and the cottage cheese mixture into the baking dish. Stir to combine.
- Top with shredded mozzarella, mini mozzarella balls (if using), and grated Parmesan.
- Bake for 20–25 minutes or until the cheese is melted, golden, and bubbly.
- Garnish with chili flakes and fresh basil before serving.
Notes
- You can replace cottage cheese with ricotta for a richer texture.
- Add spinach or zucchini for extra vegetables.
- Leftovers store well and reheat beautifully for meal prep.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Italian-Inspired