Keto Portuguese Chicken and Broccoli Casserole with Creamy Almond Sauce

Allergens

This recipe contains almonds and coconuts, which may cause allergic reactions in some individuals. Please be aware of this when preparing the dish for those with nut or coconut allergies.

Ingredients

• 1. 8 oz chicken breast 2. 4 cups broccoli florets 3. 1 cup almond flour 4. 1/2 cup coconut milk 5. 1/4 cup extra virgin olive oil 6. 1 tsp sea salt 7. 1/2 tsp black pepper 8. 1/2 tsp garlic powder 9. 1/2 tsp onion powder 10. 1 tbsp chopped fresh parsley

Instructions

1. Preheat oven to 350°F (175°C).
2. In a large mixing bowl, combine the almond flour, coconut milk, olive oil, salt, pepper, garlic powder, and onion powder. Mix until smooth.
3. Arrange broccoli florets and chicken breast in a greased baking dish. Pour the sauce over the chicken and broccoli.
4. Bake for 25 30 minutes, or until chicken is cooked through and broccoli is tender. Sprinkle with fresh parsley before serving.

Chef’s Insight

The combination of almond flour, coconut milk, and olive oil creates a creamy sauce without adding unnecessary carbs or fats. This makes the casserole perfect for those following a ketogenic diet.

Notes

For added flavor, consider adding some smoked paprika or chili flakes to the sauce.