Chicken with Creamy Crunchy Spinach

Ingredients

• Spinach:
• 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
• Chicken:
• ¼ cup coconut oil
• 1 pound skinless, boneless chicken breast halves
• 1 tablespoon liquid amino acid (such as Bragg®), or to taste

Step 1

Lightly heat your oven to 375°F (190°C). In a bowl, combine the spinach, Parmesan, cream cheese, most of the French-fried onions (save a little for later), lemon juice, garlic, salt, and pepper. Mix everything well, then spread the mixture into a glass baking dish. Pop it in the oven and bake for about 15 minutes, until it’s hot and thickened.

Step 2

Once that’s done, sprinkle the remaining French-fried onions on top and bake for another 5 minutes or so, until the onions turn a nice golden brown.

Step 3

While the spinach is baking, heat some coconut oil in a large skillet over medium-high heat. Carefully add the chicken to the pan and cover it with a lid. Cook the chicken for about 5 to 7 minutes on each side, or until it’s cooked through and no longer pink inside. You can check with a meat thermometer — it should read 165°F (74°C).

Step 4

Serve the chicken on plates and spoon plenty of that creamy, crunchy spinach mixture over the top. Enjoy!