Ingredients
4
4 servings
- •1 (10 ounce) package frozen chopped spinach, thawed and drained
- •1 cup grated Parmesan cheese
- •¾ (8 ounce) package cream cheese, softened
- •1 (3 ounce) can French-fried onions, divided
- •3 tablespoons lemon juice
- •2 tablespoons minced garlic
- •sea salt to taste
- •ground black pepper to taste
- •¼ cup coconut oil
- •1 pound skinless, boneless chicken breast halves
- •1 tablespoon liquid amino acid (such as Bragg®), or to taste
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Mix spinach, Parmesan cheese, cream cheese, 3/4 of the French-fried onions, lemon juice, garlic, sea salt, and black pepper together in a bowl; spread into a glass baking dish.
- Bake in preheated oven until heated through and thick, about 15 minutes. Sprinkle remaining French-fried onions over the top of the spinach mixture and continue baking until the onions are brown, about 5 minutes.
- Heat coconut oil in a large skillet over medium-high heat. Gently lie chicken into the hot coconut oil, place a lid on the skillet, and cook until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Put chicken onto plates and top with generous amounts of the spinach mixture.
Nutritional Facts
Per 4 servings
- Calories: 660
- Carbohydrate: 17g
- Fat: 49g
- Fiber: 2g
- Protein: 40g
- Sugar: 1g
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