Keto Spinach Artichoke Stuffed Chicken Breast
Ingredients
Stuffed Chicken:
- 20 ounce boneless + skinless chicken breast
- 4 ounce cream cheese softened
- 2 tablespoon mayonnaise
- 2 teaspoon fresh garlic minced
- ½ cup shredded cheddar cheese
- ½ cup shredded parmesan cheese
- 8 ounce fresh artichoke chopped
- 4 ounce frozen spinach chopped
- 1 teaspoon crushed red pepper flakes
- Salt and pepper to taste
- 2 tablespoon olive oil
Vinaigrette:
- 3 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon dijon mustard
- Salt and pepper to taste
Salad:
- 20 ounce romaine lettuce chopped
- 12 medium cherry tomatoes quartered
- ½ medium red onion sliced
Instructions
- Gather and prepare all the ingredients. Preheat oven to 375F.
- Grease a baking dish with olive oil.
- In a bowl, combine the softened cream cheese, mayonnaise, minced garlic, cheddar and parmesan cheese, artichokes, spinach, & crushed red pepper flakes. Mix until combined well. Season with salt and pepper.
- With a knife, slice the chicken breast on one side just enough so it does not cut through the chicken but large enough so it will hold the spinach and artichoke filling.
- Using a spoon, spoon the spinach and artichoke filling into the chicken breast.
- Evenly line the stuffed chicken breasts in a baking dish.
- Drizzle olive oil on top of the chicken breasts. Season with salt and pepper.
- Bake in the oven for 25 minutes or until the chicken reaches 165F.
- In a bowl, make the vinaigrette by combining the olive oil, apple cider vinegar, dijon mustard, and salt and pepper. Stir until combined well.
- Mix together the romaine lettuce, cherry tomatoes, and onions for the salad and toss it in the vinaigrette.
- Plate the chicken and salad. Enjoy!
Notes
This makes a total of 4 servings of Keto Spinach & Artichoke Stuffed Chicken Breast. Each serving comes out to be 724 calories, 46.5g fat, 10.9g net carbs, and 59.3g protein.
Nutrition
Calories: 724kcalFat: 46.5g