I know of no other dish that’s so quick and easy, yet so incredibly good.
YIELD: 3 servings, each with 5 grams of carbohydrates and 3 grams of fiber, for a total of 2 grams of usable carbs and 33 grams of protein.
INGREDIENTS:
- Olive oil
- 2 or 3 boneless, skinless chicken breasts
- 1 package (10 ounces) frozen chopped spinach, thawed
- 2 cloves garlic, crushed
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
INSTRUCTIONS:
- Warm a little olive oil in a heavy skillet, and brown the chicken breasts over medium heat to the point where they just have a touch of gold. Remove the chicken from the skillet.
- Add a couple more tablespoons of olive oil, the spinach, and the garlic, and stir for 2 to 3 minutes. Stir in the cream and cheese, and spread the mixture evenly over the bottom of the skillet. Place the chicken breasts on top, cover, turn the burner to low, and let simmer for 15 minutes.
- Serve chicken breasts with the spinach on top.
