Prep/Total Time: 30 mins | Makes: 4 servings
I love simple recipes that I can easily and quickly throw together any time or even with my busy schedule. This Spinach and Mushroom Smothered Chicken is my favorite fancy meal for dinner and date night. Delicious and fancy, but is not tricky to make.
Moist chicken breasts with melted cheese, spinach, and mushrooms. Not only that this is very scrumptious but gluten-free and low-carb! It is the perfect weeknight meal that your family deserves. Pair this up with mashed potatoes for a filling dinner any time. For a low-card side, I suggest serving this with cauliflower mash.
If you are looking for another chicken dish that your family will surely love, then you have to give this Spinach and Mushroom Smothered Chicken a try very soon!
Ingredients
1/2 tsp rotisserie chicken seasoning
4 boneless, skinless chicken breast halves (4 oz. each)
1-1/2 tsp olive oil
3 green onions, sliced
2 tbsp chopped pecans
1-3/4 c. sliced fresh mushrooms
2 slices reduced-fat provolone cheese, halved
3 c. fresh baby spinach
How to make Spinach and Mushroom Smothered Chicken
Step 1: Start by preheating a grill or broiler.
Step 2: In the meantime, heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the mushrooms and green onions to the skillet and saute until tender. Then, add the spinach and pecans. Stir and cook until the spinach has wilted. Take off the heat and keep warm.
Step 3: With the seasoning, sprinkle the chicken. Place on an oiled grilled rack and grill, covered. You can also cook the chicken on a greased broiler pan for about 5 minutes on each side until the internal temperature of the chicken reached 165 degrees.
Step 4: On top, place the cheese and grill/broil until the cheese has melted.
Step 5: Serve right away topped with the mushroom mixture. Enjoy!
Nutrition Facts:
1 serving: 203 calories, 9g fat (2g saturated fat), 68mg cholesterol, 210mg sodium, 3g carbohydrate (1g sugars, 2g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, and 1 fat.
Ingredients
- 1/2 tsp rotisserie chicken seasoning
- 4 boneless, skinless chicken breast halves (4 oz. each)
- 1-1/2 tsp olive oil
- 3 green onions, sliced
- 2 tbsp chopped pecans
- 1-3/4 c. sliced fresh mushrooms
- 2 slices reduced-fat provolone cheese, halved
- 3 c. fresh baby spinach
Instructions
Step 1: Start by preheating a grill or broiler.
Step 2: In the meantime, heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the mushrooms and green onions to the skillet and saute until tender. Then, add the spinach and pecans. Stir and cook until the spinach has wilted. Take off the heat and keep warm.
Step 3: With the seasoning, sprinkle the chicken. Place on an oiled grilled rack and grill, covered. You can also cook the chicken on a greased broiler pan for about 5 minutes on each side until the internal temperature of the chicken reached 165 degrees.
Step 4: On top, place the cheese and grill/broil until the cheese has melted.
Step 5: Serve right away topped with the mushroom mixture. Enjoy!
