Low-Carb Stuffed Chicken Breast
This low-carb stuffed chicken breast is a recipe that your guests will swear was from a restaurant! It is not only delicious, but also free from lots of allergens, is easily made dairy free and Whole30.
Servings: 4 people
Calories: 271kcal
Ingredients
- 2 medium chicken breasts
- 1 large handful fresh spinach
- 1 clove minced fresh garlic
- 3 oz sun-dried tomatoes in olive oil, or handful of chopped fresh tomatoes
- 1/4 cup parmesan cheese
- salt and pepper, to taste
- 1/2 teaspoon dried parsley
Instructions
- Preheat oven to 375F.
- Slice chicken breasts on one side to form a pocket to stuff the vegetables in. Keep the edges together, so that the filling does not fall out the back or the sides.
- In a small pan, saute spinach and garlic in the oil from the sun dried tomatoes, or in 1 tablespoon of olive oil, if using fresh tomatoes. Cook until wilted.
- Add in sun-dried tomatoes and stir to combine. Turn off heat.
- Stuff each chicken breast with the sun-dried tomatoes, garlic and spinach mixture.
- Place chicken breasts in a greased baking dish. Sprinkle parmesan cheese, salt, pepper and dried parsley on top of the chicken breasts.
- Bake uncovered until cooked to at least 165F, approximately 15-20 minutes.
- Remove from oven and allow to cool for 5 minutes before serving.
Notes
Nutrition Facts (per serving, recipe makes 4 servings): 271 calories, 9 g fat, 5 g total carbs, 1 g fiber (4 g net carbs), 38 g protein