From the Kitchen: Low carb edition

Tonight’s supper was one of those “use what’s in the fridge” meals… and it turned out so good. I had to share it.

Creamy chicken, spinach, and carrots in a simple skillet - nothing fancy, just real food cooked at home.

Low carb. Filling. Comforting. And honestly, one of the very best dishes I’ve made in a long time.

Creamy Chicken, Spinach and Carrots

Ingredients

• 2 chicken breasts

• 3 carrots, peeled and sliced very thinly

• Approximately ½ cup heavy whipping cream

• 6 oz baby spinach

• Approximately 1 to 1½ cups shredded mozzarella (or your favorite cheese)

• Olive oil

• Salt, pepper, and garlic powder, to taste

Instructions

1. Slice the chicken breasts into tenders or large chunks. Sprinkle with salt, pepper, and garlic powder.

2. Heat a drizzle of olive oil in a skillet over medium-high heat. Sear the chicken until cooked through and lightly golden. Remove the chicken from the pan and set aside.

3. In the same skillet, add the sliced carrots. Season with additional salt, pepper, and garlic powder. Sauté until the carrots are tender.

4. Pour in approximately ½ cup of heavy whipping cream and mix well with the carrots.

5. Add the spinach to the skillet. Gently fold and pour the hot juices over the spinach until it wilts.

6. Sprinkle the cheese over the spinach and carrots. Stir until the cheese is melted and everything is creamy.

7. Return the chicken to the pan and baste it with the creamy juices. Heat through and serve.

   This is simple, hearty, and so yummy.
   It’s the kind of one-pan meal you’ll end up making on repeat.