This dish is creamy, cheesy, and perfect for a low-carb, high-protein dinner. It’s also diabetic-friendly, satisfying, and keeps your WW points in check.
Ingredients
Servings: 4 | WW Points: ~6 per serving 💙
- 6 thin-sliced chicken breasts (~1½ lb total)
- 1 small bag fresh baby spinach (about 5 oz)
- 8 oz shredded part-skim mozzarella cheese
- 8 oz light green onion cream cheese (or Neufchâtel style)
- ½ cup low-sodium chicken broth
- ¼ cup olive oil (or 2 tbsp + cooking spray)
- Dash of black pepper
- Dash of herb & garlic seasoning
Instructions
- Preheat oven: to 375°F (190°C). Lightly grease a 9×13 baking dish with cooking spray.
- Prepare the chicken: Season chicken breasts with black pepper and herb & garlic seasoning.
- Cook spinach & mushrooms (optional): In a skillet, lightly sauté spinach and sliced mushrooms in 1 tsp olive oil until wilted. Set aside.
- Mix creamy layer: In a bowl, combine green onion cream cheese, ½ cup chicken broth, and ½ of the shredded mozzarella.
- Assemble:
- Layer chicken breasts in the baking dish.
- Top with sautéed spinach & mushrooms.
- Pour cream cheese mixture over the top.
- Sprinkle remaining mozzarella on top.
- Bake: 25–30 minutes, until chicken is fully cooked and cheese is bubbly & golden.
- Serve hot: Garnish with extra herbs if desired.
WW Tips
- Use part-skim mozzarella and light cream cheese to save points.
- Serve with a side of roasted veggies or cauliflower rice for a complete meal.
- Make ahead: assemble the dish and refrigerate overnight; bake the next day for easy weeknight dinner.
Nutrition (per serving, approx):
Calories: 320 | Protein: 35g | Carbs: 5g | Fat: 18g | WW Points: ~6 💙
