SLOW COOKER MUSHROOM CHICKEN - CALORIES: 330 / P:58g F:7.5g C:9.5g

INGREDIENTS:

• 1000g - Chicken Breast (Raw)

• 120g - White Onion

• 12g - Garlic

• 240ml - Chicken Broth

• 350g - Mushrooms

• 50g - Sun-dried Tomatoes (drained)

• 3g - Italian Seasoning

• Salt & Pepper

TO FINISH

• 250g - Non Fat Greek Yogurt

• 120g - Low Fat Cottage Cheese

• 40g - Parmigiano Reggiano Cheese

METHOD:

Add all the top ingredients into the slow cooker and stir to combine.

Cook on HIGH for 4-5 hours, until the chicken is tender. Once done, shred the chicken. Switch the slow cooker to LOW.

Add the cottage cheese to a blender with a small splash of water and blend until smooth.

In a bowl, mix the blended cottage cheese, Greek yogurt and grated parmigiano cheese until well combined, then pour the mixture into the slow cooker and stir everything together. Optional, add spinach and mix until it wilts.

Serve on its own or over roasted vegetables, spaghetti pumpkin, rice or zucchini noodles. Whatever you wish or what extra carbs you can fit into your day. Enjoy!

CALORIES: 330 (Per serve)

P:58 F:7.5 C:9.5

MAKES 5 SERVES