This dish combines protein, fiber, and healthy fats for a decadent meal any night of the week. A pinch of nutmeg in the cream cheese gives this recipe exceptional flavor, don’t skip this step!
Prep Time: 15 minutes
Cooking Time: 25-30 minutes
1 pound boneless & skinless chicken breast, sliced in 4 sections.
2 tablespoons olive oil
1 teaspoon fine sea salt
½ teaspoon black pepper
½ teaspoon dried red pepper flakes
½ teaspoon dried Italian seasonings
8 ounces of plain cream cheese, room temperature
2 cloves garlic, minced
⅛ teaspoon ground nutmeg
4 cups baby spinach
4 ounces shredded mozzarella cheese
Preheat the oven to 400 F (200 C).
Marinate the chicken in the olive oil, sea salt, black pepper, dried red pepper flakes, and Italian seasonings for about 15 minutes.
Spread evenly in a medium-sized baking dish.
While the chicken is marinating, wilt the baby spinach in a non-stick skillet set to medium-low heat, then drained and set aside.
Mix the cream cheese, minced garlic, and nutmeg until well-combined. Spread it over the chicken.
Spread the wilted spinach on top of the chicken and cream cheese. Layer everything with the shredded mozzarella cheese.
Bake in the oven, uncovered, for 25-30 minutes. The chicken should be 165 F (75 C) and the cheese should be melted and golden brown. Remove from the oven and cool before serving.
Serve between 4, storing any leftovers in an airtight container for up to 3 days.
Net Carbs: 6