Anders Bandt

Keto Alfredo Chicken Bake

← Poultry

Ingredients

  • 3 tablespoons olive or avocado oil
  • 1 lb. (approximately 8 cups) broccoli
  • 8 oz sliced mushrooms
  • 1.5 lbs boneless, skinless chicken breast
  • 1 tsp. Italian seasoning (or something like rosemary)
  • 1 tsp. sea salt
  • ΒΌ tsp. pepper
  • 1 cup shredded mozzarella cheese
  • Alfredo sauce

Instructions

  • Preheat the oven to 400 degrees F. Line a large baking sheet with foil or parchment paper and set aside.
  • Place the chicken breasts, broccoli florets, and mushrooms on the prepared pan. Drizzle everything with oil and season with sea salt, pepper, and Italian seasoning - including both sides of the chicken.
  • Bake for 20 to 25 minutes, or until the chicken is cooked through and the broccoli is tender.
  • Prepare the alfredo sauce (recipe below, or use the dairy-free version in the notes) while the chicken and broccoli are cooking.
  • When the chicken and broccoli are done cooking, let the chicken slightly cool, then chop or shred the chicken with 2 forks and place in a large mixing bowl.
  • Add the broccoli, mushrooms, and alfredo sauce. Toss to combine.
  • Transfer mixture to a large casserole dish and evenly sprinkle the top with mozzarella cheese. Bake for 10 minutes, or until the cheese is melted and browned.