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