Curried Chicken And Spinach Bake Recipe
Fusion cuisine · 1040 calories
About this recipe
A diabetic-friendly dinner featuring tender chicken breasts baked with spinach, a creamy curry sauce, and a crispy breadcrumb topping. Perfect for solution seekers looking for a balanced and flavorful meal.
Ingredients
- 1 Bunch Spinach - Protected Cultivation (Palak Soppu)
- 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
- 430Ml Hellmanns Mayonnaise Squeeze Real
- 250 ml Dabur Hommade Lemon Juice (Bottle)
- 200 g D'Lecta 100% Cheddar Cheese Slices
- 150 g Mooz Cream Cheese
- 50 g Sakthi Curry Powder
- 1 kg Nutty Yogi Oats Flour (Gluten Free)
Instructions
- 1. Preheat the oven to 350°F (175°C) and grease an 8 x 12-inch casserole dish.
- 2. Spread 2 packages of fresh spinach evenly across the bottom of the greased casserole dish.
- 3. Arrange 4 chicken breasts in a single layer on top of the spinach.
- 4. In a mixing bowl, combine 3/4 cup mayonnaise, 8 ounces of cream cheese, 1 teaspoon curry powder, and 1 tablespoon lemon juice. Mix until smooth.
- 5. Pour the curry sauce evenly over the chicken breasts, ensuring they are fully coated.
- 6. Sprinkle 1/2 cup shredded cheddar cheese over the sauce, followed by 1/2 cup oats flour.
- 7. Bake the casserole in the preheated oven for 1 hour, or until the chicken is fully cooked and the topping is golden brown.
- 8. Remove from the oven and let rest for 5 minutes before serving.