Chicken Spinach & Mushroom Low-Carb Oven Dish

High-Protein | Low-Carb | Diabetic-Friendly

Ingredients:

6 thin-sliced chicken breasts

1 small bag fresh baby spinach (about 4–5 cups)

1 cup mushrooms, sliced

1 container (8 oz) green onion cream cheese

8 oz shredded mozzarella cheese

½ cup chicken broth

¼ cup olive oil

1 dash black pepper (to taste)

1 dash herb & garlic seasoning (to taste)

Instructions:

Preheat oven to 375°F (190°C). Lightly grease a 9×13″ baking dish with a little olive oil.

Sear the chicken:

Heat 2 tbsp olive oil in a skillet over medium-high heat.

Season chicken breasts with pepper and herb & garlic seasoning.

Sear each side 2–3 minutes (just until lightly golden, not fully cooked).

Place them into the prepared baking dish.

Prepare the creamy spinach-mushroom mix:

In the same skillet, add a splash of olive oil.

Sauté sliced mushrooms for 3–4 minutes until softened.

Add spinach and cook just until wilted.

Stir in the green onion cream cheese and chicken broth until it melts into a creamy sauce.

Assemble the bake:

Spread the creamy spinach-mushroom mixture evenly over the chicken.

Sprinkle shredded mozzarella cheese generously on top.

Bake:

Cover with foil and bake for 20 minutes.

Remove foil and bake another 10–12 minutes until chicken is fully cooked (internal temp 165°F / 74°C) and cheese is bubbly and golden.

Serve & Enjoy:

Let rest 5 minutes before serving.

Great with a side salad or roasted veggies for a complete low-carb meal.

 Macros (per serving, approx. 6 servings):

Protein: ~40g

Carbs: ~6g

Fat: ~18g