High-Protein | Low-Carb | Diabetic-Friendly
Ingredients
- 6 thin-sliced chicken breasts
- 1 small bag fresh baby spinach
- 1 cup mushrooms, sliced (added per your title)
- 1 container (8 oz) green onion cream cheese
- 8 oz shredded mozzarella cheese
- ¼ cup olive oil
- ½ cup chicken broth
- Seasoning: 1 dash black pepper & 1 dash herb & garlic seasoning
Instructions
1. Layer the Base
Preheat your oven to 375°F (190°C). In a lightly greased baking dish, spread the fresh baby spinach and the sliced mushrooms evenly across the bottom.
2. Season the Protein
Lay the thin-sliced chicken breasts on top of the vegetable bed. Sprinkle both sides of the chicken with the black pepper and the herb & garlic seasoning.
3. Prepare the Cream Sauce
In a bowl, whisk together the green onion cream cheese, olive oil, and chicken broth until smooth.
Tip: If the cream cheese is too firm, microwave it for 20 seconds to make mixing easier.
4. Bake
Pour the cream cheese mixture over the chicken. Cover the dish with foil and bake for 20–25 minutes (thin-sliced chicken cooks quickly).
5. Melt and Brown
Remove the foil and generously top with the shredded mozzarella cheese. Place it back in the oven for 5–10 minutes, or until the cheese is bubbly and slightly golden.
