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Spinach Artichoke Chicken Bake (Creamy & Low Carb)
Melissa Andrew

Spinach Artichoke Chicken Bake

Spinach Artichoke Chicken Bake (Creamy & Low Carb)
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 large chicken breasts 500 g, diced or sliced
  • 1 cup 150 g artichoke hearts, drained and chopped
  • 2 cups 60 g fresh spinach, chopped
  • 1/2 cup 75 g diced red bell pepper
  • 1/4 cup 40 g diced onion
  • 3 cloves garlic minced
  • 1/2 cup 120 ml mayonnaise or Greek yogurt
  • 1/2 cup 120 ml sour cream or cream cheese
  • 1/2 cup 50 g grated parmesan cheese
  • 1/2 cup 50 g shredded mozzarella cheese
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil

Method
 

  1. Preheat your oven to 400°F (200°C) and lightly grease a baking dish
  2. Cut chicken into bite-sized pieces and place in a large mixing bowl
  3. Add chopped spinach, artichoke hearts, diced bell pepper, and onion
  4. In a separate bowl, mix mayonnaise, sour cream (or cream cheese), and lemon juice until smooth
  5. Add minced garlic, oregano, thyme, salt, and pepper to the sauce
  6. Stir until the mixture is creamy and well combined
  7. Pour the sauce over the chicken and vegetables
  8. Mix thoroughly so everything is evenly coated
  9. Add half of the parmesan and mozzarella cheese into the mixture
  10. Transfer the mixture into the prepared baking dish and spread evenly
  11. Sprinkle remaining cheese over the top
  12. Place in the oven and bake for 25–30 minutes until chicken is fully cooked
  13. Broil for 2–3 minutes to create a golden, bubbly top
  14. Remove from oven and let rest for 5–10 minutes
  15. Garnish with fresh herbs if desired
  16. Serve warm

Notes

  • Protein: 32 g
  • Carbohydrates: 6 g
  • Fat: 28 g
  • Fiber: 2 g
  • Sugar: 2 g
  • Sodium: 650 mg