Summer Garden Chicken Bake - Perfect for Keto and Low Carb

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Preheat the oven to 375°F.

Sprinkle sliced zucchini with salt and let it sit to sweat.

Dry off the zucchini with a paper towel after sweating.

Lay the dried zucchini in the bottom of a 9 by 13 inch baking dish.

Place partially seared chicken thighs on top of the zucchini in an even layer.

In a small bowl, combine jarred alfredo sauce, Johnny's garlic spread, and a teaspoon of jarred pesto.

Whisk the ingredients together until well combined.

Pour the alfredo mixture evenly over the chicken and zucchini in the baking dish.

Sprinkle 2 cups of shredded monterey jack cheese evenly over the top.

Bake in the preheated oven for 30 to 40 minutes.

Let the dish sit for 10 to 15 minutes after removing from the oven.

Garnish with fresh basil and fresh tomatoes before serving.

Cooking Techniques

Equipment Needed

Dietary

Allergens