Erewhon Keto Pasture-Raised Chicken & Broccoli Bake
ErewhonErewhon Keto Pasture-Raised Chicken & Broccoli Bake
Ingredients
For the Chicken & Broccoli
- 1 1/2 pounds pasture-raised chicken breasts, cut into 1-inch cubes
- 4 cups organic broccoli florets
- 2 tablespoons organic avocado oil
- 1 teaspoon pink Himalayan salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon organic garlic powder
For the Creamy Keto Sauce
- 4 ounces organic full-fat cream cheese, softened
- 1/2 cup organic heavy cream
- 1/4 cup organic chicken bone broth
- 1 teaspoon organic Dijon mustard
- 1/2 teaspoon organic dried thyme
- 1/4 teaspoon organic onion powder
- 1/2 teaspoon pink Himalayan salt
- 1/4 teaspoon freshly ground black pepper
For the Topping
- 1 cup organic shredded sharp cheddar cheese
- 1/4 cup organic Parmesan cheese, grated
- 2 tablespoons organic almond flour
- 1 tablespoon organic grass-fed butter, melted
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with a touch of organic avocado oil.
⏱️ 5 min•🌡️ 375
- 2
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.
⏱️ 5 min
- 3
Spread the seasoned chicken and broccoli evenly in the prepared baking dish.
⏱️ 2 min
- 4
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.
⏱️ 5 min
- 5
Pour the creamy keto sauce evenly over the chicken and broccoli in the baking dish.
⏱️ 2 min
- 6
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.
⏱️ 3 min
- 7
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.
⏱️ 30 min•🌡️ 375
- 8
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.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
ErewhonErewhon Keto Pasture-Raised Chicken & Broccoli Bake
Ingredients
For the Chicken & Broccoli
- 1 1/2 pounds pasture-raised chicken breasts, cut into 1-inch cubes
- 4 cups organic broccoli florets
- 2 tablespoons organic avocado oil
- 1 teaspoon pink Himalayan salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon organic garlic powder
For the Creamy Keto Sauce
- 4 ounces organic full-fat cream cheese, softened
- 1/2 cup organic heavy cream
- 1/4 cup organic chicken bone broth
- 1 teaspoon organic Dijon mustard
- 1/2 teaspoon organic dried thyme
- 1/4 teaspoon organic onion powder
- 1/2 teaspoon pink Himalayan salt
- 1/4 teaspoon freshly ground black pepper
For the Topping
- 1 cup organic shredded sharp cheddar cheese
- 1/4 cup organic Parmesan cheese, grated
- 2 tablespoons organic almond flour
- 1 tablespoon organic grass-fed butter, melted
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with a touch of organic avocado oil.
⏱️ 5 min•🌡️ 375 - 2
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.
⏱️ 5 min - 3
Spread the seasoned chicken and broccoli evenly in the prepared baking dish.
⏱️ 2 min - 4
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.
⏱️ 5 min - 5
Pour the creamy keto sauce evenly over the chicken and broccoli in the baking dish.
⏱️ 2 min - 6
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.
⏱️ 3 min - 7
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.
⏱️ 30 min•🌡️ 375 - 8
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.
⏱️ 3 min