High-Protein | Low-Carb | Diabetic-Friendly
A simple, satisfying, and low-carb chicken bake loaded with spinach, mushrooms, and a creamy herb mixture. Perfect for weeknight dinners, meal prep, or anyone looking for a high-protein, diabetic-friendly option.
Ingredients
- 6 thin-sliced chicken breasts
- 1 small bag fresh baby spinach
- 1 container green onion cream cheese (about 8 oz)
- 8 oz shredded mozzarella cheese
- 1 cup sliced mushrooms (optional but recommended)
- ½ cup chicken broth
- ¼ cup olive oil
- 1 dash black pepper
- 1 dash herb & garlic seasoning
Instructions
- Preheat the oven to 375°F (190°C).
- Lightly grease a baking dish with olive oil.
- Spread the fresh spinach evenly across the bottom of the dish.
- Layer the thin-sliced chicken breasts on top of the spinach.
- Season the chicken with black pepper and herb & garlic seasoning.
- Add mushrooms over the chicken if using.
- In a small bowl, mix the cream cheese with a few tablespoons of chicken broth until slightly softened and spreadable.
- Spread the cream cheese mixture evenly over the chicken.
- Pour the remaining chicken broth around the edges of the dish to keep everything moist.
- Sprinkle the shredded mozzarella generously over the top.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and continue baking for 10 to 15 minutes, until the cheese is golden and bubbly and the chicken is fully cooked.
Serving Suggestions
- Serve with roasted vegetables or cauliflower rice for a complete low-carb meal.
- For extra richness, add a tablespoon of grated Parmesan before baking.
- This dish reheats well and is ideal for meal prep.
Nutrition Notes
This recipe is low in carbohydrates, high in protein, and suitable for people following diabetic-friendly or ketogenic meal plans.