Chicken with zucchini and tomatoes is a great combination. Make it extra special with some mozzarella cheese melted on top. This low carb dish is delicious. Butterfly slice each chicken breast in half to make four thin pieces. Season with garlic powder, salt and pepper. Brown chicken slices on each side in olive oil, about 2-3 minutes per side.
An easy low carb chicken zucchini casserole that’s gluten free and keto friendly. Using pre-cooked chicken, it’s a cinch to make. Combine zucchini, chicken, 2 tablespoons melted butter, onion flakes (if using), garlic, broth, sour cream, xanthan gum (for thickening), salt, and pepper in large bowl.
Cook the chicken and zucchini: Heat a medium size skillet over medium heat. Add oil for frying. Thinly slice the chicken breast and season with salt and pepper. Add chicken to skillet and fry until lightly browned. Add in sliced zucchini, stir and cook 2-3 more minutes.
Add the creamy chicken mushroom sauce to the top of the zucchini noodles. Smooth the mixture evenly over the top to distribute throughout the casserole dish. Sprinkle mozzarella cheese on top and bake for 40 minutes. If you're looking to bump up the protein in this dish, add extra chicken breast to the recipe.