Ingredients for Patrick's South Beach Low Carb Chicken Bake
- 1 tablespoon olive oil
- Broccoli Floret
- 1.5 lbs boneless, skinless chicken breasts
- Roasted Almonds
- Condensed Cream Of Chicken Soup
- 1/2 cup mayonnaise
- Low Fat Cheddar Cheese
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
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How to Make Patrick's South Beach Low Carb Chicken Bake
- Preheat oven to 350°F (175°C).
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add 1.5 lbs boneless, skinless chicken breasts and cook until browned and cooked through (about 6-8 minutes per side). Remove from skillet and set aside to cool slightly. Slice or chop chicken into bite-sized pieces.
- While chicken cooks, steam or microwave 2 cups broccoli florets until tender-crisp.
- In a medium bowl, whisk together 1 cup shredded cheddar cheese, 1/2 cup mayonnaise, 1/2 cup cream of chicken soup, and 1 tablespoon lemon juice.
- In a greased 9x13 inch baking dish, layer half of the broccoli, then half of the chicken. Pour half of the cheese sauce over the chicken. Repeat layers with remaining broccoli, chicken, and cheese sauce.
- Sprinkle 1/4 cup chopped almonds and 1 tablespoon chopped fresh parsley evenly over the top.
- Bake for 45 minutes, or until heated through and bubbly. Let stand for 5-10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
11g
Fat
34g
Carbs
4g
