Pesto Chicken Low-carb Broccoli Parmesan Cups - Health Nut Ninja

Ingredients

• 2 cups broccoli floret
• 1 clove garlic, minced
• 1 cup grated parmesan cheese
• 1 egg
• 2 tablespoons olive oil, divided
• 2 boneless, skinless chicken breasts, cubed
• salt, to taste
• pepper, to taste
• 1 cup pesto
• 1 ½ cups cherry tomato, halved
• 1 tablespoon fresh basil, chopped
• Preheat oven to 375˚F (190˚C).
• In a food processor add the broccoli, Parmesan, 1 clove of garlic, 1egg 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 1 tablespoon olive oil in a large skillet medium heat. Add the chicken and season with salt and pepper, and cook until golden on all sides.
• Add the pesto and stir to combine. Remove from the heat.
• Fill the broccoli Parmesan cups with the pesto chicken. 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!