Keto Spinach Artichoke Stuffed Chicken Breast
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
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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