Low-Carb Chicken And Spinach Bake Recipe

About this recipe

This diabetic-friendly dinner combines tender chicken, nutrient-rich spinach, and a creamy, flavorful sauce. It's a satisfying and wholesome meal perfect for solution seekers looking for a balanced option.

Ingredients

• 350G Typically Daylesford Organic Chicken Breasts
• - Anchor Salted Butter 200g
• 50G Pepper Black Ground BWFO
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 395G D'Aucy Chopped Spinach
• NaN Old India Blanched Ground Almond Flour
• 60G Mill & Mortar Organic Salt Of Hearts, 60G
• - Schwartz Paprika
• 450 Ml Bonito Soy Sauce, 450Ml
• 5 l White Wine Vinegar - 5Lt - Marco Alimentari

Instructions

1. 1. Preheat your oven to 400°F (200°C).
2. 2. Cook 2 packages of spinach according to the package instructions. Drain thoroughly and spread evenly over the bottom of a greased 13 x 9 x 2-inch baking dish.
3. 3. Arrange 4 cooked and shredded chicken breasts evenly over the spinach layer.
4. 4. In a medium saucepan, melt 6 tablespoons of butter over medium heat. Stir in 6 tablespoons of almond flour and cook for 1-2 minutes until lightly golden.
5. 5. Gradually whisk in 2 cups of soy sauce and 2 cans of low-carb cream of chicken soup. Cook, stirring constantly, until the mixture thickens and begins to bubble.
6. 6. Stir in 2 teaspoons of white wine vinegar, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Remove from heat.
7. 7. Pour the sauce evenly over the chicken and spinach in the baking dish. Sprinkle 1/2 cup of grated Parmesan cheese over the top and dust with 1/2 teaspoon of paprika.
8. 8. Bake in the preheated oven for 30 minutes, or until the top is golden brown and the dish is heated through.
9. 9. Remove from the oven and let rest for 5 minutes before serving.