Keto chicken and cheese bake
Keto chicken and cheese bake with juicy avocado and flavourful mozzarella. Ready in 35 minutes, with 480 kcal and 46 g protein per serving.
At a glance
- Serves 2
- Prep time: 10 min
- Cooking time: 25 min
- Total time: 35 min
- Calories: 480 kcal per serving
- Protein: 46 g
- Fat: 31 g
- Carbs: 4 g
Ingredients
- 300g chicken breast
- 1 avocado
- 100g mozzarella
- 2 tbsp olive oil
- 1 tsp oregano
Method
You’ll need: oven · chopping board · knife
- Preheat the oven to 200 °C (180 °C fan) and cut the chicken breast into strips or cubes.
- Halve the avocado, scoop out the flesh and mash it into a cream with a fork.
- Lay the raw chicken pieces flat in a baking dish and spread the avocado cream evenly over the top.
- Tear the mozzarella into rough pieces and scatter it over the dish with the oregano.
- Bake at 200 °C for 25 min, until the meat is cooked through and the cheese has melted.
Good to know
This bake doesn't need any carb-heavy sauces at all. We use avocado straight on top as a creamy, rich coating while it bakes.
Swaps
Mozzarella → cheddar (for a slightly more American flavour, use mature cheddar, which works brilliantly in keto cooking).
Cooking tips
Make sure the avocado is really soft and fully ripe, otherwise you can't spread it and it stays very lumpy.
Storage
Reheated, baked avocado can turn slightly bitter. Ideally, always eat the bake hot and fresh.
Allergens
Contains milk (mozzarella). Completely gluten-free.
