Chicken breasts with traditional baked potato toppings offer a high-protein, high-fat, low-carbohydrate supper for one. A quick meal for a hectic weeknight. Cleaning up is simple because it cooks in one pan.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 1 |
| Yield: | 1 serving |
Ingredients
- 2 slices bacon
- 2 skinless chicken breasts
- salt and ground black pepper to taste
- ½ cup shredded Cheddar cheese
- 1 cup baby spinach leaves
- ¼ cup sour cream
- 1 tablespoon thinly sliced chives
Instructions
- Heat a nonstick skillet over medium heat. Cook bacon slices, turning occasionally, until crispy, about 10 minutes. Place on a plate to cool. Crumble with your fingers and set aside.
- Cook chicken breasts in the bacon grease over medium heat until browned on one side, about 5 minutes. Flip over and cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Season with salt and pepper.
- Arrange Cheddar cheese on top of each breast and let melt.
- Arrange baby spinach on a serving plate. Place the chicken on top. Top with sour cream, crumbled bacon, and chives.
Nutrition Facts
| Calories | 717 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 239 mg |
| Dietary Fiber | 1 g |
| Protein | 73 g |
| Saturated Fat | 24 g |
| Sodium | 1093 mg |
| Sugars | 1 g |
| Fat | 44 g |
| Unsaturated Fat | 0 g |