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Jun
There’s nothing more comforting than a cosy, creamy bake straight from the oven in these winter months. Our High Protein Creamy Chicken & Bacon Bake is low-carb, gluten-free and perfectly portioned for a bariatric tummy. With the added protein, it’s also a helping hand to hitting your all-important protein goals.
Ingredients
600g  diced chicken
2 chopped rashers shortcut bacon
1 sliced fennel
1 sliced red onion
2 tbsp crushed garlic
1 cup baby spinach
¼ tsp smoked paprika
Salt & pepper to taste
1 tbsp olive oil
125g light cream cheese
2/3 cup lite coconut milk
3 scoops Tasteless Protein by Feel Good Protein
1 tbsp mustard
½ cup grated cheddar
Optional toppings: A pinch of parsley & ½ cup grated cheddar
Method
- Preheat oven to 180°C (fan-forced).
- In a bowl, whisk together cream cheese, ricotta, coconut milk, Tasteless Protein, and mustard. Whisk until smooth and lump-free (a fork or mini whisk works well).
- In a pan over medium heat, heat olive oil and sauté fennel, red onion and garlic until soft.
- Add vegetables to the casserole dish.
- Add bacon to the pan and cook until lightly crisp.
- Add chicken, cayenne pepper, salt and pepper to the pan. Cook until chicken is sealed and lightly golden. Add in the baby spinach and allow it to lightly wilt.
- Transfer the chicken mix into the casserole dish on top of the veggies.
- Pour the creamy protein sauce over the chicken.
- Stir gently to combine and add ½ cup of cheese and mix again. Once everything is well combined, sprinkle the optional cheese on top if using it.
- Bake for 20 minutes.
- Let it sit for 5 minutes before serving. Sprinkle with parsley and serve with greens or your favourite root veggies. Enjoy your High Protein Creamy Chicken & Bacon Bake!
Macros
Recipe makes 14 servings, each serving:
Calories – 132
Protein – 15g
Carbs – 4g
Fat – 6g
