Low-Carb Chicken, Spinach & Mushroom Bake 
Creamy, cozy, and so filling. Cottage cheese makes it high in protein and lighter in carbs than a cream sauce, and spinach and mushrooms are very low-carb veggies.
You’ll Need (serves 4):
• 4 boneless, skinless chicken breasts
• 2 cups fresh spinach, chopped
• 1 1/2 cups mushrooms, sliced
• 1 cup low fat cottage cheese
• 1/4 cup plain Greek yogurt
• 1/2 cup shredded part skim mozzarella
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• 1/2 tsp salt · 1/4 tsp black pepper
How to Make it:
Heat oven to 375°F (190°C). Pat chicken dry, season with salt and pepper. In a skillet, warm olive oil and cook garlic and mushrooms 5–6 minutes, until soft and golden, then stir in spinach just until wilted and set aside. Blend cottage cheese, Greek yogurt, Italian seasoning, plus a little salt and pepper until smooth and creamy. Place chicken in a greased baking dish, spoon the mushroom–spinach mix all around and on top, then pour the cottage cheese sauce over everything and sprinkle with mozzarella. Bake uncovered 25–30 minutes, or until the thickest part of the chicken reaches 165°F and the cheese is melted and lightly browned. Let rest 5 minutes before serving so the juices settle.
Tips for Best Results:
• Pound chicken breasts to an even thickness so they cook evenly and stay juicy.
• Don’t skip drying and searing the chicken; a dry surface browns better and gives more flavor.
• If you want extra color, broil the top for 1–2 minutes at the end, watching closely.
• Use a meat thermometer so you hit 165°F without overcooking the chicken.
• Serve with extra steamed broccoli or a side salad to keep the whole plate low-carb and veggie heavy.
Per Serving (approx.):
~310 calories · ~38 g protein · ~5 g carbs · ~14 g fat, thanks to lean chicken and high protein, low carb cottage cheese
