Chicken Parmesan with Garlic Sautéed Baby Broccoli
8.3g
Net Carbs
52.6g
Protein
32.8g
Fat
2.3g
Fiber
550
Calories
Ingredients:
- 4 tablespoons Olive Oil
- 20 ounces boneless, cooked Chicken Breast
- 1/2 tsp, ground Basil (Dried)
- 1 teaspoon Sucralose Based Sweetener (Sugar Substitute)
- 15 ounces Tomato Sauce (Canned)
- 1/4 teaspoon leaf Oregano
- 1/2 teaspoon Garlic
- 1/4 cup Parmesan Cheese (Grated)
- 1 cup shredded Mozzarella Cheese (Whole Milk)
- 1 cup chopped Broccoli
Directions:
- Using a meat mallet pound out the chicken breasts until they are about 1/4 to 1/2-inch thick. Season with salt and freshly ground black pepper and place into a preheated skillet over medium-high heat with 2 tablespoons oil. Cook until brown on both sides about 2 minutes per side then layer into an 8x8-inch baking pan.
- In a small bowl combine the tomato sauce, basil, oregano, sucralose and Parmesan cheese. Mix with a spoon and pour over the chicken. Layer the mozzarella on top and bake at 350°F for 25-30 minutes until the cheese is nicely melted and the sauce is bubbly.
- During the last 10 minutes of cooking the chicken, use the same skillet used for the chicken to sauté the baby broccoli. Place 2 tablespoons oil over medium-high heat and add the minced garlic and broccoli. Sauté until broccoli is crisp-tender; about 5 minutes. Serve immediately with the chicken.
