Description
This Low Carb Chicken with Spinach and Goat Cheese recipe offers a deliciously healthy meal, combining tender baked chicken breasts topped with a flavorful mixture of sautéed spinach, artichoke hearts, garlic, and creamy goat cheese. Perfect for a nutritious dinner that’s both low in carbohydrates and packed with protein and vibrant flavors.
Ingredients
Scale
Protein & Vegetables
- 4 boneless, skinless chicken breasts
- 2 cups fresh spinach
- 1 cup artichoke hearts, chopped
- 3 cloves garlic, minced
Seasoning & Other Ingredients
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- 4 oz goat cheese, crumbled
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken.
- Season Chicken: Season both sides of the chicken breasts evenly with salt and black pepper to enhance flavor.
- Heat Olive Oil: In a skillet over medium heat, warm the olive oil to begin cooking the vegetables.
- Sauté Garlic: Add the minced garlic to the hot oil and sauté for about 30 seconds until fragrant but not browned.
- Cook Spinach and Artichokes: Stir in the fresh spinach and chopped artichoke hearts, cooking until the spinach has wilted, approximately 2 to 3 minutes.
- Prepare Baking Dish: Place the seasoned chicken breasts in a suitable baking dish in a single layer.
- Add Vegetable Mixture: Evenly spoon the spinach and artichoke mixture over each chicken breast.
- Top with Goat Cheese: Crumble the goat cheese over the top of the chicken and vegetable mixture for a creamy finish.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) to ensure it is cooked thoroughly.
- Rest Chicken: Remove the dish from the oven and let the chicken rest for 5 minutes to allow juices to redistribute.
- Serve: Serve the baked chicken warm and enjoy a flavorful, low-carb meal.
Notes
- Make sure the chicken reaches the safe internal temperature of 165°F (74°C) to avoid undercooking.
- Use fresh spinach for best texture and flavor, but you can substitute with frozen spinach (thawed and drained) if preferred.
- Artichoke hearts can be canned or jarred; just ensure they are well drained and chopped.
- For a creamier texture, you can add a little cream cheese along with the goat cheese.
- This recipe is ideal for meal prep; leftovers store well in the refrigerator for up to 3 days.
- To make it dairy-free, substitute goat cheese with a vegan cheese alternative or omit cheese completely.
