Description
A healthy low carb dinner option featuring tender chicken breasts stuffed with a garlicky spinach-cheese filling.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 to 1.5 lbs)
- Salt and black pepper
- 1 tsp garlic powder
- 1 tbsp olive oil
- 2 cups fresh spinach (or 1 cup frozen, thawed and drained)
- 4 oz cream cheese, softened
- 1/2 cup shredded mozzarella (or crumbled feta)
- 1 clove garlic, minced
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp lemon juice (optional)
- Toothpicks or kitchen twine to secure
Instructions
- Preheat your oven to 375°F (190°C). Pat chicken dry and set on a cutting board.
- Butterfly each chicken breast: slice horizontally almost through and open like a book. Season both sides with salt, pepper, and garlic powder.
- In a skillet over medium heat, warm olive oil. Add minced garlic and cook 30 seconds until fragrant. Add spinach and cook until wilted (2–3 minutes). Remove from heat.
- Mix spinach with cream cheese, shredded mozzarella (or chosen cheese), lemon juice, and red pepper flakes. Adjust salt to taste.
- Spoon the filling evenly into each butterflied breast. Fold closed and secure with toothpicks or kitchen twine.
- Heat the same skillet over medium-high heat. Add a little olive oil and sear each stuffed breast 2–3 minutes per side until golden.
- Transfer skillet to the preheated oven and bake 12–15 minutes, until internal temperature reaches 165°F (74°C).
- Rest the chicken 5 minutes before removing toothpicks/twine and slicing. Serve hot.
Notes
Serve with crisp salads, roasted vegetables, or cauliflower rice for a low carb option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Searing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 90mg