Mushroom and Spinach Pizza Chicken

About

This keto chicken is loaded with pizza inspired toppings of mushrooms, red onion, spinach, tomato and oozy melted cheese.

This makes for a simple yet flavorful dish, perfect served with a side salad or steamed green vegetables.

Ingredients

• 2 medium – split chicken breast, skin removed before cooking
• 2 medium mushrooms
• 1 ½ ounce mozzarella cheese
• 1 tablespoon tomato paste
• 1 teaspoon rosemary, fresh
• 1 tablespoon olive oil
• ½ teaspoon oregano, dried
• ½ cup baby spinach
• ¼ medium – 2 1/2" diameter red onion
• ⅛ teaspoon salt, sea salt
• ⅛ teaspoon black pepper

Instructions

1. Preheat the oven to 400 degrees Fahrenheit.
2. Place the chicken breasts between two sheets of plastic wrap and flatten using a meat mallet or rolling pin to an even thickness – roughly 1/2 an inch.
3. Divide the tomato paste between the two chicken breasts, spreading across the surface of each.
4. Tear the mozzarella into small chunks and arrange across the chicken. Sprinkle over the dried oregano. Season with a little salt and pepper and transfer the chicken to the oven for 15 minutes to bake.
5. Whilst the chicken is cooking, heat the olive oil in a skillet over a low/medium heat. Roughly slice the onions and mushrooms and finely chop the rosemary. Add to the skillet and cook gently until just tender and the mushrooms have browned a little.
6. Add the spinach and remove from the heat, stirring until just wilted.
7. After 15 minutes remove the chicken from the oven and divide the mushroom mixture between the two.
8. Transfer to the oven for a further 7 minutes or until the chicken is completely cooked through.

Nutrition Facts

• Servings: 2
• Calories: 354.2kcal/1481.9kJ (per serving)
• Fat: 17.6g (per serving)
• Carbs: 4.5g (per serving)
• Protein: 43.0g (per serving)