Keto Spinach Artichoke Stuffed Chicken Breast

Name: Keto Spinach Artichoke Stuffed Chicken Breast
Total time: 55 min
Yield: 4 servings
Ingredients: 20 ounce boneless + skinless chicken breast; 4 ounce cream cheese; 2 tablespoon mayonnaise; 2 teaspoon fresh garlic; ½ cup shredded cheddar cheese; ½ cup shredded Parmesan cheese; 8 ounce fresh artichoke; 4 ounce frozen spinach; 1 teaspoon crushed red pepper flakes; salt and pepper to taste; 2 tablespoon olive oil; 3 tablespoon olive oil; 1 tablespoon apple cider vinegar; 1 teaspoon Dijon mustard; salt and pepper to taste; 20 ounce romaine lettuce; 12 medium cherry tomatoes; ½ medium red onion

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Total Time
55 mins
Servings
4 servings
Calories
724 kcal

Keto Spinach Artichoke Stuffed Chicken Breast

Iris Warren

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

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

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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.