A simple summer supper or side dish is this cheese-topped zucchini.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1 cup grated Parmesan cheese
- ¾ (8 ounce) package cream cheese, softened
- 1 (3 ounce) can French-fried onions, divided
- 3 tablespoons lemon juice
- 2 tablespoons minced garlic
- sea salt to taste
- ground black pepper to taste
- ¼ cup coconut oil
- 1 pound skinless, boneless chicken breast halves
- 1 tablespoon liquid amino acid (such as Bragg®), or to taste
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Mix spinach, Parmesan cheese, cream cheese, 3/4 of the French-fried onions, lemon juice, garlic, sea salt, and black pepper together in a bowl; spread into a glass baking dish.
- Bake in preheated oven until heated through and thick, about 15 minutes. Sprinkle remaining French-fried onions over the top of the spinach mixture and continue baking until the onions are brown, about 5 minutes.
- Heat coconut oil in a large skillet over medium-high heat. Gently lie chicken into the hot coconut oil, place a lid on the skillet, and cook until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Put chicken onto plates and top with generous amounts of the spinach mixture.
- To make this healthier use organic cage-free chicken and all organic ingredients. This will ensure the use of healthy fats.
Nutrition Facts
| Calories | 660 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 133 mg |
| Dietary Fiber | 2 g |
| Protein | 40 g |
| Saturated Fat | 29 g |
| Sodium | 969 mg |
| Sugars | 1 g |
| Fat | 49 g |
| Unsaturated Fat | 0 g |