Keto Chicken and Corn Bake

This Keto Chicken and Corn Bake is a creamy, comforting dish that combines tender chicken with a low-carb corn substitute for a delightful meal. Perfectly seasoned and baked to perfection, it's an ideal choice for a satisfying keto dinner.

Ingredients

• Chicken breast - 300 grams, diced
• Cauliflower - 200 grams, riced
• Cream cheese - 100 grams, softened
• Shredded cheddar cheese - 100 grams
• Chicken broth - 150 ml
• Olive oil - 1 tablespoon
• Garlic powder - 1 teaspoon
• Onion powder - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 1 tablespoon, chopped (for garnish)

Steps

1. Preheat your oven to 180°C (350°F).
2. In a large skillet, heat the olive oil over medium heat. Add the diced chicken breast and cook until golden brown and cooked through, about 7-10 minutes.
3. In a large mixing bowl, combine the cooked chicken, riced cauliflower, cream cheese, chicken broth, shredded cheddar cheese, garlic powder, onion powder, paprika, salt, and black pepper. Mix well until everything is evenly coated.
4. Transfer the mixture to a baking dish and spread it out evenly.
5. Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
6. Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.

Nutrition

• Calories: 540
• Protein: 50 g
• Carbs: 8 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 150 mg
• Total Fat: 34 g
• Saturated Fat: 15 g
• Unsaturated Fat: 15 g
• Water: 0.3 L

Health Benefits

• High in protein, which supports muscle growth and repair.
• Low in carbohydrates, making it suitable for a ketogenic diet.

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