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Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with a touch of organic avocado oil.

In a large bowl, combine the cubed pasture-raised chicken breasts and organic broccoli florets. Drizzle with 2 tablespoons of organic avocado oil, then season with 1 teaspoon pink Himalayan salt, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon organic garlic powder. Toss gently to ensure everything is evenly coated.

Spread the seasoned chicken and broccoli evenly in the prepared baking dish.

In a medium saucepan over medium-low heat, combine the softened organic full-fat cream cheese, organic heavy cream, organic chicken bone broth, organic Dijon mustard, organic dried thyme, organic onion powder, 1/2 teaspoon pink Himalayan salt, and 1/4 teaspoon freshly ground black pepper. Whisk continuously until the cream cheese is fully melted and the sauce is smooth and slightly thickened, about 3-5 minutes. Do not boil.

Pour the creamy keto sauce evenly over the chicken and broccoli in the baking dish.

In a small bowl, combine the organic shredded sharp cheddar cheese, grated organic Parmesan cheese, and organic almond flour. Add the melted organic grass-fed butter and mix until crumbly. Sprinkle this cheese topping evenly over the chicken and broccoli bake.

Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F), the broccoli is tender-crisp, and the topping is golden brown and bubbly. If the topping browns too quickly, you can loosely cover it with foil for the last 10 minutes.

Remove from the oven and let rest for 5 minutes before serving. This allows the sauce to set slightly and makes for easier portioning. Serve hot and enjoy this nutrient-dense, satisfying keto meal.


Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with a touch of organic avocado oil.

In a large bowl, combine the cubed pasture-raised chicken breasts and organic broccoli florets. Drizzle with 2 tablespoons of organic avocado oil, then season with 1 teaspoon pink Himalayan salt, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon organic garlic powder. Toss gently to ensure everything is evenly coated.

Spread the seasoned chicken and broccoli evenly in the prepared baking dish.

In a medium saucepan over medium-low heat, combine the softened organic full-fat cream cheese, organic heavy cream, organic chicken bone broth, organic Dijon mustard, organic dried thyme, organic onion powder, 1/2 teaspoon pink Himalayan salt, and 1/4 teaspoon freshly ground black pepper. Whisk continuously until the cream cheese is fully melted and the sauce is smooth and slightly thickened, about 3-5 minutes. Do not boil.

Pour the creamy keto sauce evenly over the chicken and broccoli in the baking dish.

In a small bowl, combine the organic shredded sharp cheddar cheese, grated organic Parmesan cheese, and organic almond flour. Add the melted organic grass-fed butter and mix until crumbly. Sprinkle this cheese topping evenly over the chicken and broccoli bake.

Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F), the broccoli is tender-crisp, and the topping is golden brown and bubbly. If the topping browns too quickly, you can loosely cover it with foil for the last 10 minutes.

Remove from the oven and let rest for 5 minutes before serving. This allows the sauce to set slightly and makes for easier portioning. Serve hot and enjoy this nutrient-dense, satisfying keto meal.
