Best 3 Pesto Chicken Low Carb Broccoli Parmesan Cups Recipe By Tasty Recipes

Calling all health-conscious foodies and Italian cuisine enthusiasts! Embark on a culinary journey with our pesto chicken low-carb broccoli parmesan cups recipe. This delectable dish tantalizes taste buds with its exquisite combination of flavors and textures. Tender chicken marinated in aromatic pesto and succulent broccoli florets are nestled in a crispy parmesan cup, creating a symphony of flavors in every bite.

Prepare to be captivated by the delectable flavors of our creamy pesto sauce, crafted with fresh basil, olive oil, parmesan cheese, and a hint of garlic. The succulent chicken, marinated in this flavorful sauce, promises a juicy and tender eating experience. Roasted broccoli florets add a vibrant green hue and a delightful crunch to the dish, while the crispy parmesan cups provide a delightful contrast in texture.

But that's not all! This recipe also includes variations to suit your dietary preferences and culinary creativity. Enjoy the classic pesto chicken and broccoli combination or add a touch of spice with our spicy arrabbiata sauce variation. For a vegetarian twist, substitute tofu for chicken and indulge in the equally delicious tofu and broccoli parmesan cups.

Get ready to tantalize your taste buds with this low-carb, high-flavor dish. With its easy-to-follow instructions, minimal prep time, and quick cooking method, our pesto chicken low-carb broccoli parmesan cups recipe is perfect for busy weeknight dinners or impressive gatherings. Let's dive into the culinary adventure and create a dish that will leave you craving for more!

Let's cook with our recipes!

MEAT SAUCE LOW-CARB BROCCOLI PARMESAN CUPS RECIPE BY TASTY

Meat Sauce Low-carb Broccoli Parmesan Cups Recipe by Tasty image

Here's what you need: broccoli floret, garlic, grated parmesan cheese, egg, olive oil, onion, ground beef, sausage, salt, pepper, fresh basil, fresh parsley, tomato sauce, tomato paste, shredded mozzarella cheese

Provided by Julie Klink

Categories Appetizers

Yield 12 servings

Number Of Ingredients 15

Ingredients

2 cups broccoli floret
2 cloves garlic, minced, divided
1 cup grated parmesan cheese, divided, plus 2 tablespoons
1 egg
3 tablespoons olive oil, divided
1 onion, diced
1 lb ground beef
1 lb sausage
1 teaspoon salt
½ teaspoon pepper
⅓ cup fresh basil
2 tablespoons fresh parsley, chopped
24 oz tomato sauce, 1 jar, divided
6 oz tomato paste, 1 can
1 cup shredded mozzarella cheese

Steps:

Preheat oven to 375˚F (190˚C).
In a food processor add the broccoli, 1 cup (110g) of Parmesan, 1 clove of garlic, 1 egg, and 1 tablespoon of olive oil. Pulse until mixture forms a dough like texture, about 2 minutes.
Place 1 tablespoon of the broccoli mixture and press into a well greased muffin tin. Form the mixture into a cup, making the bottom and sides ½-inches (1 cm) thick.
Bake for about 30 minutes until the edges are golden and crispy and the bottom is firm.
Cool the broccoli cups. Once cooled, remove from the muffin tin.
Heat the oven to broil.
Heat olive oil in a large pot over medium heat. Add onions and garlic and cook until softened.
Add the ground beef, breaking it apart with a wooden spoon, and stir until browned.
Add the sausage, breaking it apart with a spoon, and stir until browned.
Mix in 2 tablespoons of the Parmesan, salt, pepper, 3 tablespoons of the basil, and 2 tablespoons of the parsley, and stir to combine.
Add the tomato sauce and the tomato paste. Continue stirring until the meat sauce is bubbling. Reduce heat to low, and cover the pot, simmering for 45 minutes.
Place about a ¼ cup (65 g) of the ragu in the broccoli Parmesan cups. Top with mozzarella cheese.
Broil for 2 minutes until cheese is melted.
Top with the rest of the basil.
Broccoli Parmesan Cups can be stored up to 3 days and can be reheated in the oven.
Enjoy!

Nutrition Facts : Calories 356 calories, Carbohydrate 10 grams, Fat 24 grams, Fiber 2 grams, Protein 24 grams, Sugar 5 grams

WEEKDAY MEAL-PREP PESTO CHICKEN & VEGGIES RECIPE BY TASTY

Weekday Meal-prep Pesto Chicken & Veggies Recipe by Tasty image

Here's what you need: olive oil, boneless, skinless chicken thighs, salt, pepper, green beans, cherry tomato, basil pesto

Provided by Robin Broadfoot

Categories Lunch

Time 22m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
4 boneless, skinless chicken thighs, sliced
salt, to taste
pepper, to taste
1 lb green beans
2 cups cherry tomato, halved
½ cup basil pesto

Steps:

In a large pan, heat olive oil and add chicken thighs.
Season with salt and pepper. When the chicken is completely cooked through, remove from pan.
Slice into strips, and set aside.
Add green beans and cook until crisp tender.
Return the chicken strips to the pan, then add tomatoes and pesto. Stir until fully incorporated.
Serve immediately or divide into 4 food storage containers and store in the refrigerator. Can be kept refrigerated for up to 4 days.
Enjoy!

Nutrition Facts : Calories 350 calories, Carbohydrate 15 grams, Fat 24 grams, Fiber 5 grams, Protein 22 grams, Sugar 7 grams

HERB RICOTTA BROCCOLI PARMESAN CUPS RECIPE BY TASTY

Herb Ricotta Broccoli Parmesan Cups Recipe by Tasty image

Here's what you need: broccoli floret, garlic, grated parmesan cheese, egg, olive oil, ricotta cheese, salt, fresh basil, fresh parsley, cherry tomato

Provided by Julie Klink

Categories Appetizers

Yield 12 servings

Number Of Ingredients 10

Ingredients

2 cups broccoli floret
1 clove garlic, minced
1 cup grated parmesan cheese
1 egg
1 tablespoon olive oil
16 oz ricotta cheese, 1 container
½ teaspoon salt
¼ cup fresh basil, chopped, divided
2 tablespoons fresh parsley, chopped
1 ½ cups cherry tomato, sliced

Steps:

Preheat oven to 375˚F (190˚C).
In a food processor add the broccoli, 1 cup of Parmesan, 1 clove of garlic, the egg, and 1 tablespoon of olive oil. Pulse until mixture forms a dough like texture, about 2 minutes.
Place 1 tablespoon of the broccoli mixture and press into a well greased muffin tin. Form the mixture into a cup, making the bottom and sides ½-inches (1 cm) thick.
Bake for about 30 minutes until the edges are golden and crispy and the bottom is firm.
Cool the broccoli cups. Once cooled, remove from the muffin tin.
In a bowl add the ricotta, salt, 3 tablespoons basil, and parsley and stir to combine.
Fill the broccoli Parmesan cups with the ricotta mixture. Top with slices of tomatoes and basil.
Broccoli Parmesan Cups can be stored up to 3 days and can be reheated in the oven.
Enjoy!

Nutrition Facts : Calories 126 calories, Carbohydrate 4 grams, Fat 8 grams, Fiber 1 gram, Protein 8 grams, Sugar 1 gram

Tips:

Use fresh basil for the pesto to get the best flavor.
If you don't have a food processor, you can chop the basil and nuts by hand.
If you don't have Parmesan cheese, you can use another hard cheese, such as Asiago or Romano.
To make the chicken more flavorful, marinate it in the pesto for at least 30 minutes before cooking.
You can use any type of broccoli for this recipe, but baby broccoli is a good option because it cooks quickly.
If you don't have a muffin tin, you can use a regular baking dish. Just make sure to grease the dish before adding the broccoli and cheese mixture.
Serve the broccoli parmesan cups immediately after they are cooked.

Conclusion:

This pesto chicken with low-carb broccoli parmesan cups recipe is a delicious and easy way to get your daily dose of vegetables. The chicken is flavorful and juicy, and the broccoli parmesan cups are crispy and cheesy. This recipe is also low in carbs and calories, making it a great option for those on a diet. With a few simple ingredients and a little bit of time, you can create a delicious and healthy meal that the whole family will enjoy.