Ingredients:
- For the Chicken Layers:
- 2 large chicken breasts, boneless and skinless
- 1 tbsp olive oil
- Salt and pepper to taste
- For the Broccoli:
- 2 cups broccoli florets, steamed or blanched
- 1/4 tsp salt
- 1/4 tsp garlic powder (optional)
- For the Cheese Sauce:
- 1/2 cup heavy cream
- 1/2 cup cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1/4 tsp dried Italian seasoning (optional)
- For Assembling:
- 1 1/2 cups shredded mozzarella cheese (for topping)
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Instructions:
- Prepare the Chicken Layers:
- Preheat the oven to 375°F (190°C).
- Season the chicken breasts with olive oil, salt, and pepper. Cook the chicken in a skillet over medium heat for 6-7 minutes per side, or until fully cooked and golden brown.
- Once cooked, let the chicken rest for a few minutes before slicing it into thin strips. Alternatively, you can also pound the chicken breasts to an even thickness and bake them for a more uniform layer.
- Prepare the Broccoli:
- Steam or blanch the broccoli florets until they are bright green and slightly tender, about 3-4 minutes. Drain and set aside.
- Season the broccoli with a pinch of salt and garlic powder (optional) for added flavor.
- Make the Cheese Sauce:
- In a medium saucepan, combine the heavy cream and cream cheese over medium heat. Stir until the cream cheese melts and the mixture is smooth.
- Add the shredded mozzarella and Parmesan cheeses to the sauce, stirring until melted and well combined.
- Season the cheese sauce with garlic powder, onion powder, salt, pepper, and Italian seasoning (optional). Continue stirring until the sauce is smooth and thickened.
- Assemble the Lasagna:
- In a greased 9×9-inch baking dish, start by layering the ingredients:
- Begin with a thin layer of the cheese sauce on the bottom of the dish.
- Add a layer of sliced chicken, followed by a layer of broccoli.
- Pour some of the cheese sauce over the broccoli and chicken, spreading it evenly.
- Repeat the layers: chicken, broccoli, cheese sauce, until all ingredients are used up. Make sure the top layer is covered with cheese sauce.
- Top the lasagna with the remaining shredded mozzarella cheese.
- In a greased 9×9-inch baking dish, start by layering the ingredients:
- Bake the Lasagna:
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
- Cool and Serve:
- Allow the lasagna to cool for 5-10 minutes before slicing and serving. This will help the layers set and make it easier to serve.
Tips:
- Make Ahead: This lasagna can be assembled a day or two in advance and stored in the fridge until you’re ready to bake it.
- For Extra Flavor: Add cooked ground sausage or turkey to the layers for more protein and flavor.
- Vegetarian Version: Skip the chicken and use extra layers of broccoli, zucchini, or mushrooms as the base for a veggie-packed lasagna.
This Keto Chicken and Broccoli Lasagna offers all the delicious flavors of traditional lasagna but with a healthy, low-carb twist. It’s a perfect dish for family dinners, meal prepping, or when you’re craving a hearty, cheesy meal! 🍗🧀🌿
Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
