Keto Spinach Artichoke Stuffed Chicken Breast

Keto Spinach Artichoke Stuffed Chicken Breast
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Artichoke dip is one of my all-time favorite snacks. As I was planning what I was going to make for dinner (and craving that artichoke dip I made the week prior) I knew I had chicken breasts in the freezer. I ultimately thought why not stuff the chicken with a spinach and artichoke filling? So here is that recipe and it might just become a staple weeknight dinner for me!

Although this chicken is filling on its own, I still like to make a salad with it. I thought some crispy romaine lettuce, cherry tomatoes, and dijon vinaigrette would do well. After cooking the chicken, the spinach and artichoke filling pours out of the meat so you never have to go a bite without!

Yields 4 servings of Keto Spinach & Artichoke Stuffed Chicken Breast

The Preparation

Stuffed Chicken:

20 ounce boneless + skinless chicken breast
4 ounce cream cheese, softened
2 tablespoon mayonnaise
2 teaspoon fresh garlic, minced
1/2 cup shredded cheddar cheese
1/2 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
1/2 medium red onion, sliced

The Execution

1. Gather and prepare all the ingredients. Preheat oven to 375F.

2. Grease a baking dish with olive oil.

3. 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.

4. 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.

5. Using a spoon, spoon the spinach and artichoke filling into the chicken breast.

6. Evenly line the stuffed chicken breasts in a baking dish.

7. Drizzle olive oil on top of the chicken breasts. Season with salt and pepper.

8. Bake in the oven for 25 minutes or until the chicken reaches 165F.

9. In a bowl, make the vinaigrette by combining the olive oil, apple cider vinegar, dijon mustard, and salt and pepper. Stir until combined well.

10. Mix together the romaine lettuce, cherry tomatoes, and onions for the salad and toss it in the vinaigrette.

11. Plate the chicken and salad. Enjoy!

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	FAT	CARBS	FIBER	NET CARBS	PROTEIN
20.00 ounce boneless, skinless chicken breast	936	20.4	0	0	0	175.8
4.00 ounce cream cheese	388	38.6	4.7	0	4.7	7
2.00 tablespoon mayonnaise	187	20.6	0.2	0	0.2	0.3
2.00 teaspoon fresh garlic	8	0	1.9	0.1	1.8	0.4
0.50 cup cheddar cheese	247	20.4	1.9	0	1.9	14
0.50 cup parmesan cheese	216	14.3	2.1	0	2.1	19.3
8.00 ounce fresh artichoke	120	1	27.2	12.9	14.3	6.6
4.00 ounce frozen spinach	33	0.7	4.8	3.3	1.5	4.1
1.00 teaspoon crushed red pepper flakes	6	0.3	1	0.5	0.5	0.2
0.00 none salt and pepper	0	0	0	0	0	0
2.00 tablespoon olive oil	239	27	0	0	0	0
3.00 tablespoon olive oil	358	40.5	0	0	0	0
1.00 tablespoon apple cider vinegar	3	0	0.1	0	0.1	0
1.00 teaspoon dijon mustard	3	0.2	0.3	0.2	0.1	0.2
0.00 none salt and pepper	0	0	0	0	0	0
20.00 ounce romaine lettuce	96	1.7	18.7	11.9	6.8	7
12.00 medium cherry tomatoes	37	0.4	8	2.5	5.5	1.8
0.50 medium red onion	21	0.1	4.8	0.7	4.1	0.6
Totals	2897	185.8	75.4	32.1	43.4	237.2
Per Serving (/4)	724	46.5	18.9	8.0	10.9	59.3

Keto Spinach Artichoke Stuffed Chicken Breast

55 minutes

Yield: 4 servings

Calories per serving: 724

Fat per serving: 46.5g

Keto Spinach Artichoke Stuffed Chicken Breast

The Preparation

Stuffed Chicken:
20 ounce boneless + skinless chicken breast
4 ounce cream cheese, softened
2 tablespoon mayonnaise
2 teaspoon fresh garlic, minced
1/2 cup shredded cheddar cheese
1/2 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
1/2 medium red onion, sliced

The Execution

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.

3.1

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April 6, 2021 at 05:02AM