LOWCARB CHICKEN PIE
500 g chicken breasts
salt and pepper
juice and rind of 1 lemon
250 g mushrooms, sliced
oil
200 g spinach, stems removed
3 eggs, beaten
250g-tub cream cheese
250 ml grated Cheddar cheese
Preheat the oven to 180°C. Spray an ovenproof pie dish. Season the chicken with salt, pepper and the lemon juice and rind. Steam in a food steamer until done. (You can also bake it in the oven or steam in saucepan with a bit of water if you do not have a food steamer.) Remove the bones from the chicken and cut in small pieces. Fry the mushrooms in a little bit of oil until just softened. Add the spinach and fry until the spinach welts. Beat the eggs and cream cheese together. Mix the chicken, spinach and cream cheese together and spoon into the prepared dish. Sprinkle the cheese over. Bake for 30-40 minutes or until the egg has set and the cheese are melted and golden.
Serves 8.
1 Serving * 1289 kJ * Total Fat 21g * Protein 27g
Total Carbs 3.0g * Net Carbs 2.1g
salt and pepper
juice and rind of 1 lemon
250 g mushrooms, sliced
oil
200 g spinach, stems removed
3 eggs, beaten
250g-tub cream cheese
250 ml grated Cheddar cheese
Preheat the oven to 180°C. Spray an ovenproof pie dish. Season the chicken with salt, pepper and the lemon juice and rind. Steam in a food steamer until done. (You can also bake it in the oven or steam in saucepan with a bit of water if you do not have a food steamer.) Remove the bones from the chicken and cut in small pieces. Fry the mushrooms in a little bit of oil until just softened. Add the spinach and fry until the spinach welts. Beat the eggs and cream cheese together. Mix the chicken, spinach and cream cheese together and spoon into the prepared dish. Sprinkle the cheese over. Bake for 30-40 minutes or until the egg has set and the cheese are melted and golden.
Serves 8.
1 Serving * 1289 kJ * Total Fat 21g * Protein 27g
Total Carbs 3.0g * Net Carbs 2.1g
