Cazuela de pollo, bacon y ranch baja en carbohidratos (baja en FODMAP, keto)

Ingredientes

• 5 cups fresh broccoli florets, chopped into bite-sized pieces
• 2 pounds boneless chicken, cooked and chopped into 1/2-inch cubes (about 4 cups)
• 10 slices low sodium bacon, cooked and crumbled
• 2 cups marble cheese (lactose-free if needed), coarsely shredded, divided
• 3/4 cup avocado oil mayo (or your preferred mayo)
• 2 tablespoons garlic-infused olive oil
• 2 tablespoons milk of choice (lactose-free if needed)
• 2 tablespoons dried chives
• 1 1/2 tablespoons scallions, green parts only, minced
• 1/2 tablespoon lemon juice
• 1 1/2 teaspoons dried parsley
• 1/2 teaspoon dried dill
• 3/4 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• Chopped fresh parsley, for garnish (optional)
• Avocado oil cooking spray (or your preferred cooking spray)
• Cold water

Preparación

1. 1

   Preheat and prep: Preheat oven to 350°F (177°C) and place the oven rack in the center position. Spray a 9-inch by 13-inch (3-quart) baking dish with cooking spray.

2. 2

   Steam broccoli: Place chopped broccoli in a vegetable steamer basket in a large saucepan (mine is 3-quarts) with about an inch of cold water on high heat on the stove. Cover and, once boiling, steam until broccoli turns bright green, about 3-4 minutes. Be careful not to overcook. Promptly uncover and using a large spoon, transfer broccoli from the saucepan to the largest mixing bowl you have.

3. 3

   Add casserole ingredients: Add cooked chicken, bacon, and 1 cup of the cheese to the mixing bowl with the broccoli and stir with a large spoon until combined.

4. 4

   Make easy ranch sauce: In a small mixing bowl, whisk together ranch sauce ingredients: mayo, garlic-infused olive oil, milk, dried chives, scallions, lemon juice, parsley, dill, salt, and pepper. Pour ranch sauce over casserole ingredients, scraping the bowl clean with a spatula. Stir casserole ingredients until everything is evenly coated in ranch sauce.

5. 5

   Transfer to baking dish: Spread casserole evenly in the prepared baking dish, using a spatula if needed. Cover casserole with the remaining 1 cup of shredded cheese.

6. 6

   Bake uncovered in preheated oven for 20 minutes, until the cheese is melted and sauce is bubbling. Remove from oven.

7. 7

   Cool: Allow casserole to cool for 5 minutes before serving. Spoon the casserole from the baking dish onto plates. If needing low FODMAP, keep in mind the maximum serving size of 1 1/2 cups.

8. 8

   Store completely cooled leftover casserole in an airtight container in the refrigerator for 3-4 days or in the freezer for 2-3 months.