Lean and Green RecipesRecipes for those on the Plan or Keto or Low-Carb Diet
 

 

 
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Ingredients

  • 10 oz Cooked Chicken Breast Sliced
  • 3 tsp Olive Oil
  • 6 slice Canadian Bacon Chopped
  • 4 slice Low Fat Mozzarella Cheese
  • 1 cup Unsweetened Vanilla Almond Milk
  • 1/4 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 cup Chicken Broth
  • 1 tsp Garlic Powder
  • 1 tsp Fresh Parsley
  • 5 tbsp Reduced Fat Parmesan Cheese Grated
  • 1 cup Fresh Spinach Chopped
  • 1 slice Sun Dried Tomatoes Chopped
OPTAVIA Counts:
  • 1
    Lean
  • 1/3
    Green
  • 1
    Healthy Fat
  • 3
    Condiment

Instructions

  1. In a large skillet, cook the Canadian bacon, remove from skillet, and drain off the fat. Chop the bacon and set aside for later. Using the same skillet add the olive oil.
  2. Lay the thinly sliced chicken in the skillet and cook on a medium to high heat for approximately 4 minutes on each side OR until brown on each side, cook until there is not pink in the chicken pieces.
  3. In the same skillet, add the almond milk, chicken broth, garlic powder, parsley, salt, pepper and parmesan cheese.Whisk over a medium/high heat until it begins to thicken.
  4. Add in the spinach and sun-dried tomatoes and allow it to simmer until the spinach starts to wilt. Turn the heat on low, add in the chicken pieces one at a time into the pan, lightly coat with the sauce and place the sliced mozzarella cheese over each piece of chicken and sprinkle the chopped bacon on top.
  5. Cover for approximately 1 minute until the cheese completely melts.

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