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  • Kelly Campbell

SPINACH CHICKEN

A low carb creamy dish full of yummy goodness

This recipe was a hit for the Campbell family. My first ever attempt to this creamy, low card recipe was a major success!

Something to be mindful of: make sure your heat isn't on high. It was cause the cheese to burn on the bottom. Stir frequently!

This dish could have easily been served over noodles as well. We ate ours with a side of pan seared veggies. Guys, it was amazing. My mouth is watering just typing this out!

In case you're interested, the veggie side consisted of:

purple onions, garlic cloves, peppers, jalapeños, asparagus, squash and zucchini


The best dinner hands down! –One of the Campbell kids


Creamy Spinach Chicken

Ingredients



  • 1 1/2 lbs. chicken breast, cut into bite size cubes

  • 1 onion, chopped

  • 1 whole garlic, chopped

  • 1-2 bags of frozen chopped spinach

  • 8 oz cream cheese

  • 2 C shredded mozzarella cheese

  • 1 C shredded parmesan cheese

  • salt and pepper to taste

Directions


Directions should always be short and to the point.

  1. Cut chicken into bite size cubed pieces. Heat skillet over medium heat and add coconut oil. When the oil melts, add your chicken. Cook until close to being done.

  2. While the chicken is cooking, add oil to a separate skillet and turn to medium heat. Add the chopped onions and garlic.

  3. When onions are translucent, add the cream cheese block and stir until well combined. Add frozen spinach. (I did add some fresh spinach as well). When the spinach has wilted, add both cheeses. Keep stirring or the cheese will burn on the bottom.

  4. Once the chicken is done, add it to the creamy spinach mixture. Stir to combine.

  5. Enjoy!


To see this reel on Instagram, click here



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