Spinach Stuffed Chicken with Creamy Mushroom Sauce {THM-FP or E}

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Spinach Stuffed Chicken with Creamy Mushroom Sauce

Well, after a little break, I am back into Trim Healthy Mama mode. I will write a little bit more next week about what brought me here, but for now I am going to share with you what we had for dinner last night. Right now I am in the middle of a Fuel Cycle, and last night was a Fuel Pull day (which means low-carb and low-fat). It can be tricky coming up with meal choices for these days, so I decided to come up with one of my own!

Here are the ingredients you will need for this recipe:

1 lb. chicken breast

1 C. cooked spinach (I used frozen)

1 C. Greek yogurt (0% fat)

1/2C. + a few T. chicken broth

1 small can of mushrooms

spices (Real Salt, pepper, dill, cayenne, or whatever your spices of choice may be)

Glucomannan Powder

“noodle” of choice (I used spaghetti squash to make this a FP)


If you are using spaghetti squash, start cooking it. Another FP option would be cauliflower rice, which would also need to start cooking.

Preheat oven to 350 degrees. Butterfly each chicken breast, leaving room for the filling. The other option is to pound it until it is thin, but that is too much work for me!

102_1755Now get the filling started. In a small bowl, mix the 1 C. spinach (thawed and drained) with 1/2 cup plain Greek yogurt (if your yogurt is really thick you may want to add a little broth). Add in your spices: I used 1 t. salt, 1/2 t. fresh pepper, and a pinch of cayenne. Feel free to use whatever your family will enjoy.

Pour a couple of tablespoons of broth in the bottom of your baking dish (mine was an 8×8 glass dish). This keeps the chicken from sticking. Now stuff that chicken! Lay the chicken pieces in the pan and cover it with foil. Bake for about 30-45 minutes (depending on how thick your chicken is).102_1756

While the chicken is cooking, it is time to make the creamy sauce. In a small sauce pan, mix 1/2 cup chicken broth with 1/2 cup Greek yogurt. Add in your spices. I used 1 t. salt, 1/2 t. pepper, 1/2 t. dill, and a tiny pinch of cayenne (you could also use paprika if you don’t want it too spicy). Add in 1/2 t. Glucomannan Powder, whisking until mixed. Simmer this on a low heat just until it warms and starts to thicken. Don’t let it cook too long or the yogurt will separate! Add in 1 small can of mushrooms.

Once the chicken is done, simply layer your spaghetti squash (or cauliflower rice), then add the creamy mushroom sauce, and top it with your chicken. Yummy, creamy, and a fuel pull! To make this an E you could easily put this over either quinoa or brown rice.


This is the beginning of what will hopefully be a lot of easy and delicious recipes to help you eat a little better and love the food you eat. Don’t miss any new recipes…you can subscribe to our blog by email, follow us on Facebook, or follow us on Twitter.



8 thoughts on “Spinach Stuffed Chicken with Creamy Mushroom Sauce {THM-FP or E}

    • THM is becoming quite popular! And honestly, I have never felt healthier. Yes, I am losing a little bit of weight, but the way I feel is really what keeps me eating this way!

  1. This is brilliant! You could easily also go into S mode by using cream cheese in your filling, and serving over any of the FP options or Dreamfields pasta.

    Bravo! Thank you for sharing, and thanks for linking up at Trim Healthy Tuesday. 🙂 Looking forward to more great recipes!

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