Easy week night dinner!

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Spinach & cream cheese chicken - topped with mozzarella! *drool*

The other night, I was stumped on what to make for dinner. I had a couple things I thought I would throw together, but instead I decided to type the ingredients I had in my fridge into google and see what it would pull up! Guys, seriously. Best chicken ever and SO easy. It honestly didn't really feel like I was cooking. The prep was so simple and totally worth it. Sam took his first bite and said "oh no... this is amazing, this needs to become a regular." So we are having it again this week :) We served it with jasmine rice and roasted broccoli and cauliflower! (I'm horrible at taking pictures, so this honestly doesn't even do it justice and actually kind of looks gross... but I promise it tastes much better than this picture looks haha.)

Ingredients

  • 2 or 3 large boneless skinless chicken breasts.
  • 6 oz cream cheese, softened
  • 2 cup spinach, rinsed
  • 1 tablespoon olive oil
  • 1/2 cup Mozzarella cheese, shredded
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon red pepper flakes, optional
  • 1/2 teaspoon Italian seasoning, optional
  1.  Add olive oil, garlic, Italian seasoning, and red pepper flakes into a Ziplok bag along with 1 teaspoon of salt and ½ teaspoon black pepper. Seal the bag and shake until mixed. Add the chicken breasts, seal, and massage so the chicken is covered in the marinade, set aside for 10-15 minutes while you prep the remaining ingredients. Position a rack in the center of the oven and preheat the oven to 400º.                                                                                         
  2.  Quickly wilt the spinach in a skillet with 1 tablespoon olive oil, set aside.                              
  3.  Arrange chicken breasts drained from the marinade in a baking dish. Spread the softened cream cheese over the chicken and lay spinach on top of the cream cheese. Finally, sprinkle mozzarella over the top.                                                                                                                
  4. Bake the chicken casserole for 20-30 minutes. Chicken is done when cooked through to an internal temperature of 165˚F (75°C). Serve warm with a side of cauliflower rice, or baked veggies. Enjoy!

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