Serves 4 

 

This delicious entree, is easy to make, quick, and low carb. I like to serve with some salad and a vegetable on the side. You can add some rice for heartier eaters.

4 single boneless skinless chicken breasts, cut into chunks

1 tsp seasoning salt

1/2 tsp ground black pepper

1 tsp garlic powder

1 medium courgette (zucchini) trimmed and cut into chunks

about 12 baby plum tomatoes, halved

120g mayonnaise (1/2 cup)

120g sour cream (1/2 cup)

180g grated Parmesan cheese, divided

Preheat the oven to 190*C/375*F/ gas mark 5.  Have ready a shallow casserole dish large enough to hold all of your ingredients. 

Whisk together the seasoning salt, black pepper and garlic powder.  Place the chicken, courgette and tomatoes into a bowl.  Toss together with 1/2 tsp of the spice mixture and then pour into the casserole, spreading it out evenly.   Whisk together the mayonnaise and sour cream, along with the remaining spice mixture and 3/4 of the grated cheese.  Spread this mixture over top of the chicken and vegetables. (I find this easier to do by dolloping it over top and then spreading out the dollops) Sprinkle the remaining cheese over all.

Bake for 30 to 35 minutes, until the chicken is cooked through and the casserole is golden brown. You can drain off any accumulated liquid if you wish.  Serve hot, on it's own along with salad and a vegetable for a low carb meal or with some brown rice and a vegetable for a normal meal.