If you’re looking for a delicious, keto-friendly meal that combines the rich flavors of Greek cuisine with the hearty satisfaction of stuffed chicken, look no further! This Keto Spanakopita Stuffed Chicken is packed with spinach, cheeses, and aromatic seasonings, making it a perfect dinner option for those following a low-carb lifestyle.
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 the Oven:
- Preheat your oven to 400°F (190°C).
- Line a baking sheet with aluminum foil or parchment paper.
- Prepare the Spinach:
- Thoroughly drain the thawed spinach, using paper towels to remove any excess moisture.
- Make the Filling:
- In a medium bowl, combine the softened cream cheese, drained spinach, feta cheese, parmesan cheese, onion powder, and minced garlic. Mix until well blended.
- Prepare the Chicken:
- Butterfly the chicken breasts by cutting deep pockets into each, being careful not to cut all the way through.
- Make diagonal slits on the top of each chicken breast pocket.
- Stuff the Chicken:
- Spoon the spinach and cheese mixture into each chicken breast pocket.
- Place the stuffed chicken breasts on the prepared baking sheet.
- Season the Chicken:
- Brush the chicken with the avocado or olive oil.
- Season with sea salt, black pepper, dried parsley, and lemon zest.
- Bake:
- Bake in the preheated oven for 35-40 minutes.
- For a nicely browned finish, broil on high for an additional 3-5 minutes.
- Ensure the internal temperature of the chicken 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 your delicious and nutritious Keto Spanakopita Stuffed Chicken! It’s a wonderful way to bring the flavors of Greece into your kitchen while staying true to your keto lifestyle.
Feel free to share your cooking experience or any variations you try with this recipe in the comments below. Happy cooking!
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Keto Spanakopita Stuffed Chicken
- Total Time: 65 minutes
- Yield: 4 1x
Description
The Keto Spanakopita Stuffed Chicken melds the rich flavors of traditional Greek spanakopita with the dietary mindfulness of a ketogenic lifestyle. This dish features a juicy chicken breast stuffed with a tantalizing mixture of spinach, feta, and cream cheese, highlighted by hints of lemon and garlic that bring a zesty freshness.
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