Keto Chicken and Eggplant Casserole

Keto Chicken and Eggplant Casserole is a savory and satisfying dish that combines tender chicken with roasted eggplant and a rich, cheesy sauce. Perfect for a low-carb meal, this casserole is packed with flavor and nutrients, making it a delicious choice for keto enthusiasts.

Ingredients

• Chicken breast - 300 grams, diced
• Eggplant - 200 grams, diced
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 small, diced
• Heavy cream - 100 milliliters
• Grated mozzarella cheese - 100 grams
• Grated Parmesan cheese - 30 grams
• Dried oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh basil - 5 grams, chopped (for garnish)

Steps

1. Preheat your oven to 190°C (375°F).
2. In a skillet, heat olive oil over medium heat. Add the diced onions and garlic, sautéing until the onion is translucent.
3. Add the diced chicken to the skillet and cook until browned and fully cooked, about 5-7 minutes. Season with salt, pepper, and oregano.
4. In a separate pan, add the diced eggplant and a splash of olive oil, then sauté until softened, about 5-6 minutes.
5. Combine the chicken mixture with the sautéed eggplant in a large bowl. Stir in the heavy cream and half of the mozzarella cheese, mixing well.
6. Transfer the mixture into a casserole dish and top with the remaining mozzarella and Parmesan cheese.
7. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven and let it cool slightly before serving. Garnish with fresh basil.

Nutrition

• Calories: 490
• Protein: 40 g
• Carbs: 8 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 620 mg
• Cholesterol: 130 mg
• Total Fat: 36 g
• Saturated Fat: 14 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle maintenance and repair.
• Rich in healthy fats, promoting satiety and energy.

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