Avocado chicken with spinach is a creamy Instant Pot dinner with barely 6g net carbs per serving. Bite-size chicken breast browns in butter, then softens with avocado, leek, and onion before spinach and rosemary wilt in off the heat. Stirred with cottage cheese at the end, it's rich, filling, and weeknight-easy.
Avocado Chicken with Spinach
(Total Time: 50 MIN| Serves: 3)
Ingredients:
7 oz (198.5 g) boneless and skinless chicken breast, chopped into bite-sized pieces
1 cup (240 ml) fresh spinach, chopped
1 large leek, finely chopped
1 cup (240 ml) avocado chunks
1 small onion, finely chopped
1 garlic clove, crushed
1 cup (240 ml) cottage cheese
3 tbsp (45 ml) butter
Spices:
1 tsp (5 ml) salt
½ tsp dried rosemary
Directions:
- Plug in the instant pot and press the ‘’Sauté’’ button. Grease the inner pot with butter and heat up. Add chicken and sprinkle with salt. Cook for 12-15 minutes, stirring occasionally.
- Now add avocado and continue to cook for 5 minutes. If necessary, add more olive oil.
- Finally, add onions, garlic, and chopped leeks. Give it a good stir and cook until completely soft.
- Add spinach and sprinkle with rosemary. Press the ‘’Cancel’’ button and cover with the lid. Let it sit for 10 minutes.
- Remove from the pot and transfer to a deep bowl. Stir in the cottage cheese and serve immediately.
Per Serving(Calories 382g | Total Fats 24.5g | Net Carbs: 5.8g | Protein 31.2g |Fiber: 4g)
Pro Tips
- Cook the chicken the full 12–15 minutes with occasional stirring so it browns properly before the avocado goes in.
- Add the avocado in the middle stage and give it 5 minutes — it breaks down slightly and becomes part of the creamy sauce.
- Press Cancel before adding the spinach and covering; the residual heat wilts it perfectly in the 10-minute rest without overcooking.
- Stir the cottage cheese in only at the very end, off the heat, so it stays creamy instead of splitting.
Frequently Asked Questions
Can I make it without an Instant Pot?
Yes — this is essentially a stovetop braise. Brown the chicken in butter, add the vegetables, then wilt the spinach and stir in the cottage cheese last.
Is it keto?
At about 5.8g net carbs and 31g protein per serving, it fits a low-carb or keto plan comfortably.
What can I use instead of cottage cheese?
Cream cheese or a thick dairy-free yogurt will give a similar creamy finish, though the cottage cheese adds the most protein.
How long do leftovers keep?
Up to 3 days in the fridge. Reheat gently so the avocado sauce stays smooth.
Recipe Card
Ingredients
Method
- Plug in the instant pot and press the ‘’Sauté’’ button.
- Grease the inner pot with butter and heat up.
- Add chicken and sprinkle with salt.
- Cook for 12-15 minutes, stirring occasionally.
- Now add avocado and continue to cook for 5 minutes. If necessary, add more olive oil.
- Finally, add onions, garlic, and chopped leeks. Give it a good stir and cook until completely soft.
- Add spinach and sprinkle with rosemary. Press the ‘’Cancel’’ button and cover with the lid.
- Let it sit for 10 minutes.
- Remove from the pot and transfer to a deep bowl.
- Stir in the cottage cheese and serve immediately. Per Serving(Calories 382g | Total Fats 24.5g | Net Carbs: 5.8g | Protein 31.2g |Fiber: 4g)
