Keto Spanakopita
If you’re looking for a delicious and low-carb take on a Greek classic, look no further than this Keto Spanakopita. This dish combines tender chicken breasts with a flavorful spinach and cheese filling, perfect for a keto-friendly dinner.
Ingredients:
- 4 skinless, boneless chicken breast halves
- 1 10-ounce package frozen chopped spinach, thawed and drained
- 4 ounces cream cheese, softened
- ½ cup crumbled feta cheese
- 1 ½ tablespoon parmesan cheese
- ½ teaspoon onion powder
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ teaspoon dried parsley
- 1 tablespoon avocado oil or olive oil
Directions:
- Preheat Oven: Preheat your oven to 400°F (190°C) and line a baking sheet with aluminum foil or parchment paper.
- Prepare Spinach: Drain the thawed spinach thoroughly, using paper towels to remove any excess moisture.
- Mix Filling: In a medium bowl, combine the softened cream cheese, drained spinach, crumbled feta cheese, parmesan cheese, onion powder, and minced garlic. Mix until well blended.
- Prepare Chicken: Butterfly the chicken breasts, cutting deep pockets into each breast without cutting all the way through. Make diagonal slits on the top of the pockets for better stuffing and cooking.
- Stuff Chicken: Spoon the spinach and cheese mixture into each chicken breast pocket. Place the stuffed chicken breasts on the prepared baking sheet.
- Season Chicken: Brush each chicken breast with oil and season with sea salt, black pepper, dried parsley, and lemon zest.
- Bake and Broil: Bake in the preheated oven for 35-40 minutes. Then, broil on high for an additional 3-5 minutes until the tops are slightly browned and the internal temperature reaches 165°F (74°C).
Nutritional Information:
- Prep Time: 20 minutes
- Cooking Time: 45 minutes
- Total Time: 65 minutes
- Calories: 310 per serving
- Servings: 4
Enjoy this delicious Keto Spanakopita as a satisfying and healthy meal that’s perfect for any keto diet plan. The combination of creamy cheese and spinach stuffing with the tender chicken breast makes for a dish that’s both comforting and nutritious. Happy cooking!
Keto Spanakopita
- Total Time: 65 minutes
- Yield: 4 1x
Ingredients
4 skinless boneless chicken breast halves
1 10-ounce package frozen chopped spinach, thawed and drained
4 ounces cream cheese, softened
½ cup crumbled feta cheese
1 ½ tablespoon parmesan cheese
½ teaspoon onion powder
2 cloves garlic, minced
1 teaspoon lemon zest
¼ teaspoon sea salt
¼ teaspoon black pepper
½ teaspoon dried parsley
1 tablespoon avocado oil or olive oil
Instructions
Preheat oven to 400°F (190°C) and line a baking sheet with aluminum foil or parchment paper.
Drain spinach thoroughly, using paper towels to remove excess moisture.
In a medium bowl, combine cream cheese, spinach, feta cheese, parmesan, onion powder, and minced garlic. Mix until well blended.
Butterfly the chicken breasts, cutting deep pockets but not all the way through. Make diagonal slits on the top of the pockets.
Spoon the spinach and cheese mixture into each chicken breast pocket. Place on the prepared baking sheet.
Brush chicken with oil and season with salt, pepper, parsley, and lemon zest.
Bake for 35-40 minutes, then broil on high for 3-5 minutes until slightly browned. Ensure internal temperature reaches 165°F (74°C).
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 310 Kcal