Chicken with Spinach & Eggs

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Chicken with Spinach and Eggs

My father would have been proud of my lunch today. When he was still active duty Air Force, he would often cook himself scrambled spinach and eggs for supper when he got home late at night from a flight.  He most often cooked bacon to have with it, but for today’s lunch, I wanted to use up a small bit of leftover baked chicken breast.   Man, oh, man, was the resulting dish ever tasty! I added a couple other flavor enhancers and most assuredly will make this again.   What a nice way to use up a bit of leftover chicken. This recipe is suitable for Atkins Induction, Keto diets and those Primal diners who eat occasional dairy.  However, as written, this recipe is not suitable for Paleo.   Get a load of the outstanding nutritional stats on this dish!  Not only an easy dish, but an amazingly nutritious one!

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1 T. unsalted butter

¼ c. red bell pepper, chopped

1/2 c. frozen, chopped spinach

1 oz. cream cheese

2 large eggs, beaten

Dash each salt and black pepper

1/3 c. cooked, chopped chicken (I used breast meat)

¼ c. shredded Monterey Jack Cheese

DIRECTIONS:  Melt the butter in a small non-stick skillet and saute the bell  pepper until tender (mine was frozen, which is already soft when it defrosts, so I was able to bypass this step).  Add spinach and saute until all water has evaporated.  Add cream cheese and allow to melt.   Add beaten eggs and cook scrambled egg-spinach mixture until eggs are set.  My spinach/egg/cream cheese mixture was actually leftover from the day before, making my final dish even easier to throw together!   Remove from heat.  Sprinkle with salt and pepper lightly.  Transfer to a serving dish or plate if desired. Arrange chicken evenly over the top and finally with the cheese.  Microwave 1 minute on high to melt cheese.  Or, if not transferring from skillet, just place lid on skillet and reheat 1-2 minutes on low heat to melt the cheese.  ENJOY!  This was quite a tasty way to use up leftovers.

NUTRITIONAL INFO:    This recipe will serve 1 person.  The entire batch contains:

556 calories

42 g  fat

7.4 g  carbs, 3.2 g  fiber, 4.2 g  NET CARBS

38.5 g  protein

856 mg sodium


6 thoughts on “Chicken with Spinach & Eggs

  1. Think you sodium for eggs is in correct ….. my sources say 62 -70 mg for a large egg. Sources consider them low in sodium.

  2. over 800mg of sodium is more than half of what a person should have in a day (recommended amount is 1200mg a day) Where is all the sodium coming from in this recipe? Love your blog, make many of your recipes. Thanks for your efforts for those of us watching just about everything we put into our mouths.

    1. Well, I was surprised, too. I use to calculate my stats. There’s 155 mg in the dash of salt, 84 mg in the cream cheese, 240 in the Jack cheese, 176 in the chicken (roasted, no skin eaten), 57 in the spinach. The one that surprised me the most was the 2 beaten EGGS!!!! Those ring in at 140 mg! So I’d recommend ditching the dash of salt, but that won’t drop it very much. I’m pretty sodium sensitive, so I may start looking at eggs with a very different opinion if they have 70 mg sodium per large egg! :{

      1. There seems to be a difference of data on the sodium content in eggs on the internet. Some say 70 mg per egg, while others list it as 170 mg per egg. Big difference between the two! Several of them seem reputable sites but have big variant in the count.

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