Servings: 8 servings
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Ingredients
- 10 oz. Boneless skinless chicken breast
- Sea salt
- 1 tbsp Olive oil
Veggies:
- 1 tbsp Olive oil (divided)
- 8 oz Mushrooms (sliced)
- 1/2 large Onion (chopped)
- 3 medium Zucchini (cut into half-moons)
- Sea salt
- Black pepper
Sauce:
- 1 cup Heavy cream
- 1/2 cup Chicken broth, reduced sodium
- 3 oz Swiss gruyere shredded cheese blend
- Sea salt
- Black pepper
Topping:
- 4 oz Swiss gruyere shredded cheese blend (or just one of the two types)
Instructions
- To brine the chicken, mix a tablespoon of sea salt with warm water in a large bowl, and let the chicken sit in the mixture. In a large sauté pan over medium heat, heat a tablespoon of oil and cook the mushrooms and onions until translucent and lightly browned. Then, increase the heat to medium-high and add the zucchini, seasoning everything with sea salt and black pepper. Continue to stir fry the mixture uncovered for about 10 minutes, allowing the liquid to evaporate. Once done, transfer the veggies to a large bowl.
- After patting the chicken dry, cut it into bite-sized pieces. Add another tablespoon of oil to the same sauté pan and cook the chicken for 3-5 minutes until browned and cooked. Then, transfer the chicken to the bowl with the veggies.
- Preheat the oven to 400 degrees F (191 degrees C). Add cream and chicken broth in the same sauté pan and bring to a simmer. After simmering for about 5 minutes or until thick enough, add 2 oz of shredded cheese and sea salt, and black pepper to taste, and stir until melted. Then, mix the sauce with the chicken and veggies into the bowl, and combine.
- Transfer the mixture to a 9×13 glass casserole dish (23×33 cm) and sprinkle with the remaining shredded cheese. Bake for about 10 minutes or until the cheese melts.
Other Low-Carb Chicken Recipes
Nutrition Facts
Calories: 294 kcal
Protein: 17g
Fat: 22g
Carbohydrates: 5g
Fiber: 1g
Sugar: 3g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Chicken and Zucchini
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.