Description
This Low Carb Pesto Chicken and Veggie Casserole is a wholesome dish that combines tender chicken, vibrant veggies, and a burst of basil pesto for incredible flavor. Perfect for anyone following a low-carb lifestyle, this casserole is easy to prepare and sure to become a family favorite!
Ingredients
- Boneless, skinless chicken breasts
- Pesto (store-bought or homemade)
- Bell peppers
- Zucchini
- Spinach
- Shredded mozzarella cheese
- Heavy cream
- Salt
- Pepper
- Garlic powder
- Italian seasoning (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, season your chicken breasts with salt, pepper, and garlic powder. Cut them into bite-sized pieces for easy mixing and even cooking.
- Chop your chosen vegetables into small, uniform pieces. In the same bowl, add the veggies to the chicken.
- Stir in your pesto until all the chicken and vegetables are well-coated.
- Pour in the heavy cream and mix everything until it's evenly combined.
- Pour the mixture into a greased 9×13 inch baking dish, spreading it out evenly.
- Sprinkle the shredded mozzarella cheese generously over the top of the casserole.
- Place your casserole in the preheated oven and bake for about 25-30 minutes, or until the chicken is fully cooked and the cheese is golden and bubbly.
- Once done, let the casserole cool for a few minutes before serving.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 120 mg
Keywords: This casserole is perfect for meal prepping and can be customized with your favorite low-carb vegetables. For a lighter option, consider using unsweetened almond milk or coconut cream instead of heavy cream.