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Servings
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Ingredients
- 1500 g Chicken Breast
- 200 g Courgette
- 8 Egg Whites
- 1000 g Tomato Pasta Sauce (Or Tomato Marinara)
- 300 g Low fat/Gluten/Dairy free Mozzarella (100g for White Sauce)
Ingredients
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Instructions
- Set the oven to 180C
- Season chicken breast and place in oven, bake till cooked (about 15 - 20mins)
- While the chicken is cooking, cut the courgette into thin slices and dry with a paper towel. Set aside.
- Add 100g of mozzarella and 8 egg whites in a blender and mix till smooth consistency. This is your "White Sauce". Set aside in a small bowl
- Once the chicken is ready, put in a food processor or blender and pulse to get small chunks/shreds
- In a large mixing bowl, pour the shredded chicken, add in more seasoning to taste as well as the tomato sauce and mix thoroughly, till the chicken is fully incorporated
- Line a deep dished baking tray with parchment paper, and layer as follows: - Arrange the courgette slices evenly across (double layer if possible to cover the gaps) - Add in a layer of the chicken mixture - Another layer of courgettes - Grated Mozarella - Layer of chicken mixture - Layer of courgettes
- Once all layered up, pour the "white sauce evenly atop (you want it to penetrate the layers of the dish)
- Sprinkle some more grated mozzarella (if needed), and place in oven for 25 - 30 minutes (till the cheese is melted and the sauce is cooked and set)
- Remove from the oven and allow to cool before serving
- Enjoy!
Recipe Notes
Nutritional Info
Per Serving:
Cal: 339 | Carb: 7.8g | Pro: 57.6g | Fat: 6.1g
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