High-Protein Tuscan Style Spinach Chicken Bake (Print version)

Tender chicken baked in a creamy high-protein Tuscan sauce with spinach, sun-dried tomatoes, mozzarella, and Parmesan.

# Ingredients:

For the chicken bake

01 - 2 lb (900 g) boneless skinless chicken breasts, cut into 1 1/2-inch pieces
02 - 4 cups (120 g) fresh baby spinach, roughly chopped if large
03 - 1/2 cup (75 g) oil-packed sun-dried tomatoes, drained and chopped
04 - 1 tablespoon oil from the sun-dried tomato jar or olive oil
05 - 1/2 cup (55 g) shredded part-skim mozzarella

For the high-protein Tuscan sauce

06 - 1 cup (225 g) low-fat cottage cheese
07 - 1/2 cup (120 g) plain Greek yogurt
08 - 1/2 cup (120 ml) low-sodium gluten-free chicken broth
09 - 1/2 cup (50 g) finely grated Parmesan cheese
10 - 4 cloves garlic, minced
11 - 1 teaspoon Italian seasoning
12 - 1/2 teaspoon kosher salt, plus more to taste
13 - 1/2 teaspoon black pepper
14 - 1/4 teaspoon red pepper flakes, optional

For serving

15 - 2 tablespoons chopped fresh basil or parsley
16 - Lemon wedges, optional

# Instructions:

01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with sun-dried tomato oil or olive oil.
02 - Add cottage cheese, Greek yogurt, chicken broth, Parmesan, garlic, Italian seasoning, salt, pepper, and red pepper flakes to a blender. Blend until completely smooth, about 45-60 seconds.
03 - Add the chicken, spinach, and sun-dried tomatoes to the prepared baking dish. Pour the sauce over the top and stir until the chicken is evenly coated.
04 - Sprinkle the mozzarella over the chicken mixture. Cover the dish loosely with foil so the cheese can melt without browning too fast.
05 - Bake for 20 minutes. Remove the foil and bake 8-12 minutes longer, until the sauce is bubbling and the thickest chicken piece reaches 165°F.
06 - Let the bake rest for 5 minutes. Top with basil or parsley and serve with lemon wedges if you like a brighter finish.

# Good to know:

01 - Best served warm after a 5-minute rest so the creamy sauce thickens slightly.
02 - Use an instant-read thermometer for the most reliable chicken texture.
03 - Serve with cauliflower rice, roasted vegetables, rice, or pasta.

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