Keto Baked Chicken With Spinach And Mozzarella Recipe

About this recipe

A delicious keto-friendly dinner featuring tender baked chicken topped with spinach, mozzarella, and roasted red peppers, served alongside fluffy quinoa.

Ingredients

• 250 g Spinach - Chopped
• 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
• 1 pack (500 g) Milky Mist Shredded Mozzarella Pizza Cheese
• 125 g White Shimeji Mushroom (Anabe)
• 100 g Zoff Garlic Powder
• 500 ml Oleev Extra Light Olive Oil
• 16 g Orika Oregano
• 295 g Abbie'S Sun Dried Tomatoes In Oil

Instructions

1. 1. Preheat oven to 400°F (200°C).
2. 2. Cut 500 g of chicken breast into four equal-sized pieces and season with 1/2 teaspoon garlic powder and 1/2 teaspoon dried oregano. Set aside.
3. 3. Heat a skillet over medium-high heat and add 1 tablespoon olive oil. Pour in 1/4 cup chicken broth and place the chicken pieces into the skillet.
4. 4. Cook the chicken until no longer pink, about 8-10 minutes per side. Be careful not to overcook to avoid dryness.
5. 5. Meanwhile, cook 1 cup of mushrooms in a small pot according to package directions.
6. 6. Heat a pan over medium heat and add 1 teaspoon olive oil, 1 teaspoon garlic powder, and 2 cups fresh spinach. Cook until the spinach is wilted and heated through, about 3-4 minutes.
7. 7. Once the chicken is cooked, remove it from the skillet and place it on a baking sheet lined with parchment paper for easy cleanup.
8. 8. Divide the cooked spinach evenly among the chicken pieces, placing it on top of each piece.
9. 9. Sprinkle 1/2 cup shredded mozzarella cheese over the spinach, then top with slices of 1/2 sun dried tomatoes.
10. 10. Bake the chicken in the preheated oven until the cheese is melted and bubbly, about 6-8 minutes.
11. 11. Remove the chicken from heat and let it sit for a few minutes.
12. 12. Distribute the chicken pieces evenly among four plates and serve.