SPINACH ARTICHOKE CHICKEN

Your favorite hot dip turned into a meal! No chips necessary, when you layer it on top of some chicken breasts. Quick, easy, low-carb, keto-friendly and loaded with veggies…ENJOY!

Yields 2 servings

Ingredients:

• 2 pieces boneless, skinless chicken breast (if thick, slice them in half or pound out to make thinner pieces)
• 4 oz. cream cheese, softened
• 2 tbsp mayonnaise
• 2 tbsp sour cream or greek yogurt
• 1 package frozen riced cauliflower
• 1 cup frozen chopped spinach
• 1 cup canned artichoke hearts (drained and chopped)
• 1/2 cup shredded mozzarella cheese (use more if you prefer)
• Salt & pepper

Directions:

1. Preheat oven to 425 degrees.
2. Spray a 13×9 baking dish with non-stick spray.
3. Season both sides of chicken breast with salt & pepper to taste and add to baking dish in a single layer.
4. In a large bowl, mix cream cheese, mayonnaise, sour cream or greek yogurt until well combined.
5. Add frozen riced cauliflower, frozen chopped spinach, artichokes and mozzarella cheese to the bowl and mix well.
6. Spread rice mixture evenly over chicken.
7. Sprinkle with black pepper to taste.
8. Bake @ 425 for 25 minutes.

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Here are quick links to items you might need to create this recipe:

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