Ingredients
2 (6 oz) chicken breasts, cubed
1.5 cups heavy cream
1 cup cream cheese (softened)
1 cup shredded sharp cheddar cheese
1 small red onion, diced
1 cup fresh spinach, chopped
2 cloves garlic, minced
1/4 tsp paprika
1 tbsp olive oil
1 tbsp fresh lemon juice
1.5 cups almond flour
Salt and pepper to taste
Instructions
Preheat oven to 375°F (190°C)
In a pan, sauté diced onion in olive oil until translucent
Add minced garlic and cook 1 minute
Add cubed chicken breast and cook until golden
Toss in spinach and lemon juice, cook until wilted
In a bowl, mix heavy cream, cream cheese, cheddar cheese, paprika, and a pinch of salt and pepper
Add sautéed chicken mixture to the cream mixture and stir to combine
Transfer to a greased 8×8-inch baking dish
Sprinkle almond flour evenly over the top for texture
Bake for 30 minutes until bubbly and golden
Let rest 5 minutes before serving
Notes
Add 1/2 cup broccoli florets for extra veggies
Use mozzarella instead of cheddar for a milder flavor
Freeze uncooked mixture up to 2 weeks; bake fully when ready
- Prep Time: 20
- Cook Time: 35
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low-Carb
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 950mg
- Fat: 32g
- Saturated Fat: 18g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 130mg