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

    Chicken Thighs 150.0 grams

    Chicken Thighs

    • Time : 45.0 mins
    • |
    • Calories: 488.0 kcal
    • |
    • Protein : 45.0 g
    • |
    • Fat : 28.0 g
    • |
    • Carb. : 15.0 g
    : Your Kitchen Essentials
    Utensils: Pan | An oven proof dish | Mixing bowl |
    Equipment: Oven |
    Pantry: Salt | Pepper | Olive Oil |
    : Prepare the Ingredients
    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.

    Wash and dry the vegetables prior to chopping (as required):
    - Green Lime: cut in half and extract the juice
    - Leeks: cut into small dices
    - Cauliflower: cut into bite size florets
    - Cheddar Cheese: grate.
    : Prepare the Casserole, Plate and Serve
    Season the chicken with salt and pepper.
    Heat some olive oil in a pan. Add chicken and fry until lightly brown. Remove from pan and place it in an oven proof dish.

    In a bowl combine; sour cream, basil pesto provided, lime juice and some seasoning. Pour over chicken. Mix in the cauliflower and leek. Top with grated cheese and dot with the butter.

    Cover the oven proof dish with aluminum foil. Bake in the oven for 30 minutes or until the cheese has melted.

    Plate and serve hot.