Prep time: 10 minutes
Cook time: 30 minutes
Net carbs: 7.9 g
20 ounces boneless, cooked chicken breasts
salt and freshly ground black pepper, to taste
4 tablespoons extra-virgin olive oil, divided
15 ounces canned tomato sauce
1/2 teaspoon ground dried basil
1/4 teaspoon leaf oregano
1 teaspoon sucralose sweetener (sugar substitute)
1/4 cup grated Parmesan cheese
1 cup shredded whole milk mozzarella cheese
20 cups baby broccoli florets
1/2 teaspoon garlic
Heat oven to 350 F.
Using meat mallet, pound out chicken breasts until they are about 1/4- to 1/2-inch thick. Season with salt and freshly ground black pepper, and place into preheated skillet over medium-high heat with 2 tablespoons oil. Cook until brown on both sides, about 2 minutes per side, then layer into 8-by-8-inch baking pan.
In small bowl, combine tomato sauce, basil, oregano, sucralose and Parmesan cheese. Mix with spoon and pour over chicken. Layer mozzarella on top and bake 25-30 minutes, until cheese is melted and sauce is bubbly.
During last 10 minutes of cooking chicken, use same skillet to sauté baby broccoli. Over medium-high heat, add garlic and broccoli to 2 remaining oil. Sauté until broccoli is crisp-tender, about 5 minutes. Serve immediately with chicken.