Low Carb Chicken and Vegetable Bake
Author: Julia McPhee
Nutrition Information
- Serves: 6
- Serving size: 1
- Calories: 497
- Fat: 37.9g
- Saturated fat: 17.4g
- Carbohydrates: 2.2
- Protein: 37.9g
Recipe type: Main Meals
Cuisine: Low Carb
This creamy, crunchy topped Low Carb Chicken and Vegetable Bake is a great LCHF dinner option. Quick to make, tasty and nutritious to eat.
Ingredients
- 1kg Chicken meat (Whole cooked chicken from the supermarket is a good option)
- 2 tbsp Coconut oil
- 1 cup cream
- 1 cup stock, white wine or water
- 2 cups vegetables diced (Leek, onion, zucchini, carrot, mushroom, carrot etc)
- ¼ cup fresh Coriander
- ½ tsp dried Chilli flakes
- ½ tsp Turmeric
- ½ cup Almond meal
- 25g Butter
- ½ cup Tasty cheese (grated)
Instructions
- Sliced cooked chicken into cubes and set aside. Heat coconut oil, add sliced vegetables, chilli flakes, and turmeric, and cook until vegetables are tender. Add cream, stock and cooked chicken. Simmer for 15 minutes. Add coriander and pour into a baking dish. Put butter, cheese and almond meal into bowl and rub together until a crumble texture is formed. Spread over chicken mixture. Bake at 180 degrees for 20 minutes or until topping is golden brown and crispy. Serve hot. Enjoy!!
