Chicken Mushrooms

Malzemeler

Full recipe

Cottage Cheese Chicken Bake with Spinach & Mushrooms

Warm, creamy, and higher in protein. Easy one-dish meal for two.

Serves: 2

Prep time: 8 minutes

Bake time: 25–30 minutes

Oven: 375°F

You’ll need

• 2 thin chicken breasts (about 12 oz / 340 g total)

• 1 cup low-fat cottage cheese (blend smooth)

• 1 cup sliced mushrooms (≈70 g)

• 2 cups baby spinach (≈60 g)

• 1 tbsp olive oil

• 1/4 cup chicken broth

• 1/2 cup shredded mozzarella (≈56 g)

• Salt, pepper, herb-garlic seasoning to taste

How to make it

Preheat oven to 375°F. Lightly grease a small baking dish.

Heat 1 tbsp oil in a pan. Sauté mushrooms 3–4 minutes until soft. Add spinach and cook 1–2 minutes until wilted. Turn off heat.

Stir in 1 cup blended cottage cheese and 1/4 cup chicken broth to make a creamy mix. Season with salt, pepper, and herb-garlic.

Place chicken breasts in the baking dish. Spoon the cottage-cheese and veggie mix over the chicken.

Sprinkle 1/2 cup shredded mozzarella on top.

Bake 25–30 minutes until chicken is cooked through and cheese is golden. Let rest 5 minutes before slicing and serving.

Food safety & storage

• Cook chicken until its juices run clear or it reaches 165°F.

• Refrigerate leftovers within 2 hours and use within 3–4 days. Reheat until hot.

Estimated macros per serving (recipe / 2 - approximate)

• Calories: ≈ 545 kcal

• Protein: ≈ 75 g

• Carbs: ≈ 7 g

• Fat: ≈ 22 g

Tip: Blend the cottage cheese first so the sauce is very smooth and creamy.