You wouldn’t believe it based on the indulgent recipes I usually post, but during the week I try and I stress try – to eat in a calorie deficit. Shocking, I know. It’s almost like I have a whole other personality that trades gooey cheese pulls and deep-fried delights for things like lean protein and vegetables. Occasionally, one of these “responsible adult” meals sneaks onto my page. Enter this low carb broccoli chicken alfredo. It’s creamy, satisfying, and somehow still fits within a calorie deficit. Miracles do happen. If you’re looking for a healthy weeknight dinner that doesn’t taste like cardboard, this one’s for you.
Low Carb Broccoli Chicken Alfredo
6
servings15
minutes25
minutes410
kcalIngredients
4–5 medium chicken breasts, diced into chunks
1 tsp salt
1 tsp pepper
1 tbsp garlic powder
3 cloves garlic, chopped
2 tbsp butter
1 ½ cups heavy cream
⅔ cup grated parmesan cheese
2 cups broccoli florets
½ cup shredded mozzarella cheese
Directions
- Preheat oven to 375°F (190°C).
- Season chicken with salt, pepper, and garlic powder. In a large skillet, cook the chicken over medium heat until fully cooked and lightly golden. Remove from the pan and set aside.
- In the same skillet, melt butter and sauté the chopped garlic until fragrant—about 1 minute.
- Add heavy cream and bring to a gentle simmer. Stir in the parmesan cheese until melted and smooth.
- In a large casserole dish, combine chicken, steamed broccoli, and Alfredo sauce. Stir until everything is coated in cheesy goodness.
- Top with mozzarella cheese and bake uncovered for 15–20 minutes, or until bubbly and golden on top.
- Let cool for a few minutes (if you have that kind of patience), then serve.