Low Carb Chicken Casserole

A diet which is too high in carbohydrates can disrupt the delicate balance of your body's blood sugar level, resulting in fluctuations in energy and mood which leave you feeling irritated and tired. It is better to balance your intake of carbohydrates with protein, a little fat and fiber.

    This combination does not exist.

    Salted Butter 10.0 grams

    Salted Butter

    Cheddar Cheese 30.0 grams

    Cheddar Cheese

    Sour Cream 25.0 ml

    Sour Cream

    Cauliflower 75.0 grams


    Leeks 35.0 grams


    Green Lime 30.0 grams

    Green Lime

    Basil Pesto by Let's Cook 15.0 grams

    Basil Pesto by Let's Cook

    Boneless Skinless Chicken Thighs 150.0 grams

    Boneless Skinless Chicken Thighs

    • Time : 45.0 mins
    • |
    • Calories: 488.0 kcal
    • |
    • Protein : 45.0 g
    • |
    • Fat : 28.0 g
    • |
    • Carb. : 15.0 g
    Chicken & Oven
    Preheat oven to 400°F /200°C/Gas mark 6.
    Grease a baking tray or oven proof dish.

    Chicken; leave out of the fridge for at least 15 minutes prior to cooking, so that it comes to room temperature. Cut into 2cm cubes, season with salt and pepper just before cooking.
    Mise en Place
    Prepare the vegetables as follows:

    Lime; split in half and extract the juice
    Leek; wash, dry and cut into small dices
    Cauliflower; wash and cut into bite size florets
    Cheddar Cheese; grate.
    Lightly Brown Chicken
    Heat some olive oil in a pot. Add chicken and fry until lightly brown. Remove from pan and place into baking dish.
    Prepare Casserole
    Combine; sour cream, pesto, lime juice and some seasoning. Pour over chicken. Mix in the cauliflower and leek. Top with cheese and dot with the butter.
    Cover the baking dish with aluminum foil.

    Bake in the oven for 30 minutes or until the cheese has melted.