Keto Chicken Broccoli Bake
A cheesy, low-carb bake loaded with tender vegan “chicken,” broccoli, and all the cozy vibes you need in one skillet.
Ingredients
- 2 cups vegan chicken pieces soy or seitan-based
- 3 cups broccoli florets fresh or frozen
- 1 cup unsweetened almond milk
- 1 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp black pepper
- 1 tsp onion powder
- ½ tsp smoked paprika
- ¾ cup vegan shredded cheese cheddar-style
- 2 tbsp nutritional yeast because flavor matters
- 1 tbsp tapioca starch for thickening magic
- Salt to taste
Instructions
- Preheat oven to 375°F like the kitchen goddess you are.
- Lightly grease your baking dish with olive oil (because sticking is rude).
- In a bowl, mix vegan chicken, broccoli, garlic powder, pepper, and onion powder.
- Pour mixture into the dish like you're on a cooking show.
- In a saucepan, combine almond milk, nutritional yeast, paprika, and tapioca starch.
- Heat over medium until it thickens into creamy perfection.
- Pour sauce over broccoli mixture and sprinkle vegan cheese on top like confetti.
- Bake uncovered for 25 minutes or until bubbly and golden like your last vacation tan.
- Let it rest for 5 minutes (you deserve a break too).
- Serve warm, preferably with compliments.
Notes
Nutritional Values (Per Serving)
- Calories: 240
- Total Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 17g
Vitamins and Minerals (Per Serving)
- Calcium: 12%
- Iron: 14%
- Vitamin C: 30%
- Vitamin A: 18%
- Magnesium: 10%
Additional Notes/Tips to Enhance Flavor
- Add red pepper flakes if you like a little heat with your cozy.
- Sprinkle extra vegan cheese on top mid-bake for drama.
- Sub cauliflower for broccoli if you’re feeling rebellious.
- This bake also freezes well. Unlike your ability to respond to texts.
- Serve with a crisp side salad if you’re feeling balanced… or just more cheese.