This dish may be a little different than what you think of as casserole. But many people prefer this Keto chicken casserole with crunchy vegetables over more traditional versions.

 

  • Prep Time: 10 minutes
  • Cook Time: 1 hour 20 minutes
  • Yield: 6 servings

    INGREDIENTS

    • 4 chicken breasts, diced
    • 3 Tablespoons (45 ml) avocado oil, to cook with
    • 3 cloves of garlic, peeled and minced
    • 1/4 cup (60 ml) gluten-free tamari sauce or coconut aminos
    • 1 cup (240 ml) bone broth (or beef broth)
    • 1 green bell pepper, diced
    • 1 zucchini, diced
    • 1 tomato, diced
    • 1/2 red onion, sliced
    • Salt and pepper, to taste

    INSTRUCTIONS

    1. Preheat oven to 325 F (160 C).
    2. Add avocado oil to a hot frying pan and brown the chicken cubes.
    3. Add in the garlic, tamari sauce, bone broth and bring to a boil. Pour into a baking dish.
    4. Bake uncovered for 1 hour.
    5. Then add in the diced pepper, zucchini, tomato, and onion and bake for 10 minutes.
    6. Season with additional salt and pepper, if needed.

    NOTES

    All nutritional data are estimated and based on per serving amounts.

    Net Carbs: 3 g

    NUTRITION

    • Calories: 344
    • Sugar: 2 g
    • Fat: 21 g
    • Carbohydrates: 4 g
    • Fiber: 1 g
    • Protein: 32 g