Low Carb Chicken Manicotti
Indulge in the comfort of Italian-inspired cuisine with this **Low Carb Chicken Manicotti** that swaps traditional pasta for thinly sliced zucchini ribbons, making it a healthy, keto-friendly alternative! This dish features tender shredded chicken, creamy ricotta, Parmesan, and garlic, all seasoned with fragrant Italian herbs. Rolled into delicate zucchini strips, these manicotti are nestled in a rich marinara sauce, topped with gooey mozzarella cheese, and baked to perfection. With just 30 minutes of prep time, it’s a guilt-free dinner that doesn’t skimp on flavor! Ideal for those seeking a low-carb, gluten-free, or keto option, this recipe is hearty, satisfying, and sure to impress your family or guests.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 3 large Zucchini
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 1 cup Mozzarella cheese, shredded
- 1 large Egg
- 2 cloves Garlic clove, minced
- 1 tablespoon Italian seasoning
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 cups Marinara sauce
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt and black pepper.
Heat the olive oil in a skillet over medium heat and cook the chicken breasts for about 6-7 minutes per side until they are fully cooked. Remove from heat and let cool slightly.
While the chicken is cooking, use a mandoline or vegetable peeler to slice the zucchinis lengthwise into thin ribbons, about 1/8-inch thick, resembling lasagna noodles.
In a large bowl, combine the ricotta cheese, Parmesan cheese, egg, minced garlic, and Italian seasoning. Mix well.
Once the chicken breasts are cool enough to handle, shred them using two forks and add them to the cheese mixture. Stir until all ingredients are well combined.
Lay out 2 to 3 slices of zucchini slightly overlapping, then spoon about 2 tablespoons of the chicken filling onto one end of the zucchini strips and roll them up tightly to form a manicotti roll.
Repeat with the remaining zucchini and filling.
Spread 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish.
Place the zucchini rolls seam side down in the dish.
Pour the remaining 1 cup of marinara sauce over the top of the manicotti.
Sprinkle the shredded mozzarella cheese evenly on top.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let rest for 5 minutes before serving.
Nutrition Facts
Calories |
1861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.1 g | 131% | |
| Saturated Fat | 46.3 g | 232% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 705 mg | 235% | |
| Sodium | 11439 mg | 497% | |
| Total Carbohydrate | 94.7 g | 34% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 64.4 g | ||
| Protein | 153.8 g | 308% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2521 mg | 194% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2746 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
