Preheat oven to 400℉ (200℃) and grease a 10-13 inch casserole dish.
Slice a grid pattern on one side of each chicken breast without slicing all the way through * see photo. Set aside.
Mix sour cream or mayo, heavy cream, coconut aminos or tamari sauce, minced garlic, ¼ teaspoon sea salt, and black pepper. Whisk until combined.
Add chicken breast to the cream sauce and turn to coat in the mixture. Let marinate in the cream sauce for 20 minutes.
Rinse green beans, Break off the ends (the top and tail) as you rinse them. Chop green beans and slice the mushrooms.
Add mushrooms and green beans to the prepared casserole dish and sprinkle with the remaining sea salt.
Place chicken on top of mushrooms and green beans. Pour any remaining cream sauce over the chicken and veggies.
Bake for 30 minutes.
Remove from oven and sprinkle mozzarella and parmesan cheese over the top. Return to oven and bake for 10 to 15 minutes until chicken is done.
Serve chicken and mushrooms and green beans and be sure to pour any liquids from the bottom of the dish over chicken and veggies.
Video
Notes
*All nutritional data are estimates based on the products I used*Yield: 4 servings, Serving Size: 1 chicken breast with ¾ cup veggies, Net Carbs per Serving: 6.5g, Amounts per serving-