Description
My favorite thing about this Chicken Florentine is that it tastes just as good as all the others I've had, but without the addition of all the heavy cream that would normally turn this into a fat bomb. Packed with chicken and spinach, and made creamy with a secret ingredient, this recipe is amazing, and goes great with a side of brown rice and roasted vegetables
Time
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Cost
Total Cost:
Cost per Serving:
$1.44
Ingredients
Serving(s)
Spinach
- 1 medium Onion
- 1/2 tbsp Extra virgin olive oil
- 1 lb Frozen spinach, thawed
- 2 tbsp Minced garlic
- 1/2 tsp Salt
- 1/2 tsp Black pepper, ground
Sauce
- 1 cup Water
- 1 tsp Chicken bouillon powder
- 1/2 tbsp Cornstarch
- 1/2 cup, blended Nonfat cottage cheese
Chicken
- 2 lb Boneless skinless chicken breast
- 1/2 tbsp Extra virgin olive oil
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1 tbsp Basil, dried
- 1 tbsp Thyme, dried
- 1/2 tbsp Lemon pepper
Instructions
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- Cut your onion into a small dice, and add to a large pan with oil, spinach, and garlic, salt, and pepper. Cover and cook over medium heat until the onions are translucent and the water has cooked out of the spinach. It should just slightly start sticking to the pan. Set aside on a plate
- Meanwhile, add water, powdered chicken bouillon, and cornstarch to a mason jar. Screw on the top, and vigorously shake until dissolved. You can also use 1 cup (240 g) of low sodium chicken or veggie broth instead of water and bouillon powder (you'll still need the cornstarch). Add to a medium pot, cover, and let simmer over medium heat until the liquid has reduced by about half (about 5 minutes)
- Add the (blended) cottage cheese into the sauce pot and combine. Reduce heat to medium low, cover, and simmer the sauce while you prepare the chicken
- Meanwhile, dice the chicken into small cubes. Over medium heat in the pan you used to cook the spinach, cook the chicken with oil and spices (garlic powder, onion powder, basil, thyme, and lemon pepper)
- When chicken is almost done (165F), add the plate of spinach and pot of sauce to the pan and combine. Cook on medium heat until liquid has reduced and chicken is done. You want the sauce to be creamy, but not too liquidy where it’s runny. Serve
Nutrition Facts
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Total Fat: 7.1g (9 %)
Saturated Fat: 1.3g (7 %)
Polyunsaturated Fat: 1.0g
Monounsaturated Fat: 2.9g
Cholesterol: 112mg (37 %)
Sodium: 618mg (27 %)
Total Carbohydrate: 10.7g (4 %)
Fiber: 3.3g (12 %)
Net Carbs: 7.4g
Total Sugar: 1.9g
Protein: 39.8g (80 %)
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Vitamin B12: 0.42mcg (18 %)
Vitamin D: 0.0mcg (0 %)
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Calcium: 159mg (12 %)
Iron: 3.15mg (18 %)
Magnesium: 111mg (27 %)
Potassium: 882mg (19 %)
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