Low-Point Smothered Chicken with Creamed Spinach, Bacon, and Mushrooms
Ingredients:
4 skinless, boneless chicken breasts (about 4 oz each)
2 teaspoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
8 ounces mushrooms, sliced
1 cup unsweetened almond milk
1 tablespoon nutritional yeast
1 tablespoon cornstarch
Salt and pepper to taste
4 cups fresh spinach leaves
4 strips turkey bacon, chopped
1 teaspoon smoked paprika
Fresh parsley, chopped (for garnish)
Instructions:
Preheat the oven to 375°F (190°C).
Heat one teaspoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook until browned on both sides, about 3-4 minutes per side. Remove from the skillet and transfer to a baking dish.
In the same skillet, add the remaining olive oil. Sauté the onion and garlic until softened, about 2-3 minutes.
Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5-6 minutes.
In a small bowl, whisk together the almond milk, nutritional yeast, and cornstarch until well combined. Pour the mixture into the skillet with the mushrooms, stirring constantly until it thickens, about 2-3 minutes. Season with salt and pepper to taste.
Stir in the fresh spinach leaves and chopped turkey bacon. Cook until the spinach wilts and the mixture is heated through, about 2-3 minutes.
Spoon the creamed spinach mixture over the chicken breasts in the baking dish.
Sprinkle smoked paprika over the top of each chicken breast.
Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through.
Garnish with chopped fresh parsley before serving.
Nutritional Information (per serving):
Calories: 250 kcal
Total Fat: 7g
Saturated Fat: 1.5g
Cholesterol: 80mg
Sodium: 350mg
Total Carbohydrates: 9g
Dietary Fiber: 2g
Sugars: 2g
Protein: 38g
Enjoy this low-point smothered chicken with creamed spinach, bacon, and mushrooms, a delicious and satisfying meal that’s perfect for anyone watching their weight!