Spinach Ricotta Chicken Bake

• 1 1/2 lbs chicken breasts, cut into thin strips
• 1 lb spinach, thawed frozen chopped
• 15 ounces light ricotta cheese
• 3 tablespoons parmesan cheese, grated
• 2 egg whites
• 1/4 teaspoon garlic powder
• 1 pinch ground nutmeg
• 1 1/2 cups marinara sauce, reduced-sodium

Directions:

1 - Preheat the oven to 400 degrees F.
2 - Coat a 8-by-8 baking dish with olive oil spray.
3 - Cook chicken in a skillet until just starting to brown.
4 - Place the spinach in the middle of a clean dishtowel. Fold up the towel over the spinach and wring out as much moisture as possible.
5 - Place the spinach in a large mixing bowl.
6 - Add the ricotta, Parmesan, egg whites, garlic powder and nutmeg. Stir well.
7 - Move spinach mixture to the prepared dish over top of the chicken. With the back of a spoon, spread it out to uniformly fill the dish.
8 - Bake for 20 minutes, or until is hot throughout and the top begins to brown.
9 - Let stand for five minutes to slightly cool.
10- Place the sauce in sauce pan. Heat until warm.
11- Spoon sauce over chicken-spinach-ricotta bake.
12- Serve immediately.

Serves 6 - Protein 37.3 g/Per portion