Keto Mozzarella Parmesan Chicken Bake with Zucchini Noodles
Keto Mozzarella Parmesan Chicken Bake with Zucchini Noodles

Ingredients:
– 2 chicken breasts, cut into thin halves, strips, or small pieces (however you like – I find small pieces best so when it’s cooked you can just scoop it out of the dish to serve)
– 1.5 cups pasta sauce of your choice (or use as much sauce as you like. I use PC Black Label Tomato and Basil in Canada – it’s one of the lowest sugar sauces I’ve found at 3 g net carbs per 1/2 cup)
– Parmesan cheese (use as much as you like, I use about 50 grams)
– Mozzarella cheese (use as much as you like, I use about 40 grams)
Olive oil
– spices (to taste – I use crushed red pepper, garlic power, salt, pepper, and Italian seasoning)

Instructions:
– preheat oven to 400*
– spray a baking dish with olive oil and season the chicken in the dish (I use a 9×9″ dish and make sure to coat the chicken in all the seasonings)
– pour the sauce over top
– sprinkle the parmesan over top the chicken & sauce
– top with mozzarella
– bake for 25 mins
– serve!

Makes about 4 servings. About 3.5g net carbs, 12.5g fat and 27g protein for the chicken dish (doesn’t count the zoodles – I just sauteed the zoodles in butter and garlic with some Italian seasoning).

Credit goes to zippychick from ketorecipes

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