Get Chicken, Broccoli, Alfredo back into your life with our low carb, ketogenic recipe!


Ingredients 

Chicken:

  • 3.5 lbs chicken breast skinless and boneless 
  • kosher salt 
  • black pepper 
  • Italian seasoning optional 
  • 3 tablespoons Olive Plus

Sauce:

6 tbsp butter 
6 tbsp Olive Plus 
6 cloves garlic minced 
6 cups heavy cream 
1/2 teaspoon white pepper 
16 ounces mozzarella chopped or grated 
3/4 cup parmesan cheese grated 
1/4 cup dried parsley

Other:

  • 2/3 cup Keto and Co Dry Cauliflower Rice 
  • 2/3 cup cauliflower chopped Keto and Co Dry Broccoli Rice 
  • 16 ounces mozzarrella sliced

Instructions:

1. Season chicken with salt, pepper, and Italian seasonings. Fry in Olive Plus until cooked throughout. When cool to touch, dice into bite size pieces.

Sauce:

  1. In medium saucepan, melt butter and olive oil over medium low heat. 
  2. Add the garlic cream, and pepper then bring mixture to a simmer, stirring often. 
  3. Add the mozzarella and Parmesan cheese. Stir frequently. Remove from heat when sauce is thickened and smooth. (you may want to use a stick blender to break up the mozzarella cheese if needed).

Veggie Rices:

  1. In a medium sauce pan, add 2/3 cup of Keto and Co Broccoli Rice, 1 tbsp Olive Plus and 2 cups of water. 
  2. Simmer uncovered until all water is absorbed (15-20 mins). 
  3. Repeat steps 1 & 2 simultaneously with Keto and Co Cauliflower Rice.

Assemble:

  1. In 11x15 inch casserole pan, combine broccoli, cauliflower, and diced chicken. 
  2. Pour sauce over chicken vegetable mixture and mix in. 
  3. Top casserole with sliced mozzarella. 
  4. Bake at 350°F until cheese has browned, about 45-55 minutes.

Enjoy!