Chicken Spinach and Mushroom Low Carb Oven Dish: A Hearty and Healthy Meal

This dish is great served as-is or with a side of low-carb vegetables like zucchini noodles, broccoli, or a fresh green salad.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes, or in the microwave for 2-3 minutes.
Variations:

Add More Veggies: Feel free to add other low-carb vegetables like bell peppers, kale, or asparagus to the dish.
Cheese Alternatives: If you prefer a different cheese, you can substitute the mozzarella with provolone, cheddar, or parmesan.
Spicy Kick: For a spicy variation, add a pinch of red pepper flakes or a few slices of jalapeño to the dish before baking.
FAQ:

Can I use chicken thighs instead of chicken breasts?
Yes, you can use boneless, skinless chicken thighs if you prefer. Just adjust the cooking time slightly, as thighs may take a bit longer to cook.

Can I make this dish ahead of time?
Yes, you can prepare this dish up to the point of baking and store it in the fridge for up to 2 days. Just bake it when you’re ready to serve.

Can I use frozen spinach?
Yes, you can use frozen spinach. Just make sure to thaw and drain it thoroughly to avoid excess moisture in the dish.