Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup cream cheese
- 1 cup chopped spinach or kale
- 1/2 cup diced bell peppers
- 1/4 cup chopped onions
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh herbs for garnish (parsley or cilantro)
Instructions
- Preheat oven to 375°F (190°C).
- In a mixing bowl, combine cooked shredded chicken, cream cheese, garlic powder, paprika, salt, and pepper until well mixed.
- Stir in chopped vegetables and half of the shredded cheese.
- Transfer the mixture into a greased baking dish and spread evenly.
- Top with remaining cheese and garnish with herbs.
- Bake for 20-25 minutes until bubbly and golden around the edges.
- Serve hot with a side salad or steamed vegetables.
Notes
- You can substitute spinach with kale or Swiss chard for variation.
- For extra flavor, add a teaspoon of your favorite herbs or spices.
- This dish keeps well in the fridge for up to 3 days; reheat in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Bake
- Cuisine: American
- Diet: Low-Carb, keto-friendly
Nutrition
- Serving Size: 1 plate
- Calories: 380 Kcal
- Sugar: 4g
- Sodium: 480mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 125mg