This is delicious and a family favorite! In a rush? Substitute deboned rotisserie chicken, bake and divide up for lunches or prep and freeze to bake later in the week for dinner!)


  • 1.5 lb chicken tenders, pounded thin
  • 2 tbsp sun-dried tomatoes packed in oil
  • 3 tbsp warm water
  • 12 fresh basil leaves
  • 1/2 cup chopped yellow onions
  • 1/4 cup chopped celery
  • 8 oz full fat cream cheese (room temperature)
  • 1 garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup chicken stock
  • 12 oz fresh baby spinach leaves
  • 12 slices provolone cheese
  • 2 tbs olive oil


  1. Preheat oven to 350.
  2. Heat 2 tbs olive oil in a non-stick sauce pan. Saute’ onions and celery until clear. Add chicken. Sauté the chicken tenders until cooked through.
  3. In a small blender or food processor puree the sun-dried tomatoes and warm water until they are pureed. Add the basil and process until it is chopped.
  4. In a medium bowl mix the sun-dried tomato puree, cream cheese, garlic powder, salt, pepper, and chicken stock. Once it is smooth, mix in the spinach and chicken.
  5. Spread the mixture in a 9×13 casserole dish. Top with the provolone cheese. Bake for 15 minutes or until the cheese is bubbly.
  6. Serve and enjoy.

Nutrition Information: 5g net carbs, 40g fat, 48g protein

I love to pair this with a side of walnuts for almonds and a tossed green salad!