Keto Spinach Artichoke Chicken

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Trying to make a regular recipe more Keto friendly is much easier than it seems. Most of the time the carbs that are part of casseroles are just for bulk. They are really just there to make the meal seem more substantial. When you are eating keto meals and that is the way of eating, you will find that the fat that is within the meal is much more filling and without the comatose feeling of those carb dense foods.

This could technically be made even lower in carbs if you did not use cream cheese at all. Replacing the cream cheese entirely with mayo or sour cream would probably lower the carbs another 8 total carbs for the entire dish.

INGREDIENTS
  • 10 oz artichoke hearts frozen or canned – chopped
  • 10 oz frozen chopped spinach drained and squeezed of liquid
  • 4 oz cream cheese full fat
  • 4 oz mayonaisse full fat
  • 1 cup parmesan separate into two 1/2 cups
  • 1 cup mozzarella separate into two 1/2 cups
  • 3 cloves garlic
  • 1 bag thawed chicken tenderloins 2.5 bag

INSTRUCTIONS

  1. Preheat oven to 400 degrees
  2. Cut chicken tenderloins into chunks and put into baking dish. Season with salt and pepper.
  3. Bake chicken for 15 minutes on its own.
  4. While chicken is baking, mix together the spinach, artichokes, garlic, cream cheese, mayo, 1/2 cup parmesan, and 1/2 cup mozzarella. Might need to get your hands dirty to get this mixed well.
  5. Take chicken out of the oven after 15 minutes and cover chicken with spinach artichoke topping.
  6. Adjust oven to 350 degree and baked for 20 minutes.
  7. After 20 minutes take out of the oven and sprinkle leftover 1/2 cup parmesan and 1/2 cup mozzarella over the top.
  8. Turn oven to Low Broil and get the cheese melty and bubbly and enjoy!
RECIPE NOTES

This recipe has 43 carbohydrates with 17 dietary fiber.

This leaves 26 net carbs for the entire dish.

Per serving it is 4.3 net carbs.

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