Tuscan Chicken and Broccoli Bake

• servings: 6 servings
• active time: 15 minutes
• total time: 55 minutes

Ingredients

2 eggs, (lightly beaten)

1 heaping cup cottage cheese

1/3 cup pesto

2 tbs olive oil (divided)

4 small crowns broccoli, (cut into small florets)

1½ lbs chicken breasts, (cubed)

salt (to taste)

1 pint cherry tomatoes

8 oz shredded mozzarella

5 oz mini fresh mozzarella balls (optional)

2 tbs grated parmesan cheese

garnish: chili pepper flakes + fresh basil

Directions

Preheat your oven to 375℉.

Part 1:

In a large bowl, whisk together your lightly beaten eggs, cottage cheese and pesto. Set aside.

Part 2:

In a large deep skillet, heat 1 tbs olive oil. Saute your broccoli for 3-4 minutes until just fork tender. Season with salt and pepper to taste. Remove from pan and set aside.

Season your chicken pieces with salt all over. Heat the remaining 1 tbs olive oil in the pan and cook your chicken until golden brown, about 5 minutes.

To the cottage cheese mixture, add the tomatoes, broccoli, mozzarella and chicken and toss to combine all. Transfer to a 9x13 inch baking dish and spread out evenly. Top evenly wit the small mozzarella balls and then evenly sprinkle on the grated parmesan. Bake for 35 minutes and then remove from the oven. Allow to sit for 5-10 minutes then slice and enjoy with a chili pepper flakes garnish.

Nutrition

• Calories: 380 kcal
• Total Fat: 23 g
• Saturated Fat: 8 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.02 g
• Cholesterol: 160 mg
• Sodium: 557 mg
• Total Carbohydrate: 5 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 36 g