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italian chicken meal prep casserole (keto, with vegetarian option)

4.8

(5)

www.cottercrunch.com

Your Recipes

Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 4

Author : Lindsay Cotter

keto paleo meal prep recipes

Ingredients

Remove All · Remove Spices · Remove Staples

1 lb cooked chicken or uncooked boneless chicken strips (to be cooked in 1 Tablespoon olive oil) – see notes1/3 cup cultured sour cream or paleo mayo1 Tablespoon Italian seasoning or blend of spices, preferably with garlic powder and oregano included.1 to 2 cups zucchini, sliced or spiralized (pressed with paper towel to remove extra water)2 cups spinach leaf, torn1 1/2 cups fresh cherry tomatoes, diced. Drain excess tomato juice before using. (If using canned tomatoes, use 14 oz can Italian herb flavor)Kosher salt and black pepper, to tasteOptional: grated parmesan cheese for top of casserole

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Instructions

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Step 1

Preheat oven to 350F and oil casserole dish/meal prep container. If meal prepping without baking, skip preheating oven.

Step 2

Toss chicken in sour cream or mayo. Mix in Italian seasoning. Set aside.

Step 3

Next, layer zucchini and spinach at the bottom of the casserole dish. Save extra spinach for top. If using zucchini noodles, be sure to drain excess liquid from the noodles before layering at the bottom.

Step 4

Place chicken mixture on top of spinach and zucchini.

Step 5

Lastly, spoon diced tomatoes on top of the chicken. Add any extra spinach on top.

Step 6

If desired, add grated Parmesan to top of casserole. Add salt and pepper to taste.

Step 7

Bake at 350F for 25-30 minutes or until top is golden brown. If using for meal prep, cool the baked casserole before freezing. (Freeze for up to 3 months)