How to Make Keto Stuffed Chicken Breast - A Step-by-Step Guide

Looking for a delicious and low-carb dinner option? This Keto Stuffed Chicken Breast recipe is sure to become a new favorite in your household. Packed with flavor and bursting with cheesy goodness, this dish is perfect for anyone following a keto lifestyle or simply looking to cut back on carbohydrates.

Stuffed with a savory mixture of spinach, cream cheese, and seasonings, these chicken breasts are not only easy to prepare but also incredibly satisfying. Whether you're cooking for yo...

Read more

Ingredients

  • 1 ½ cups basil leaves
  • ⅓ cup olive oil
  • 2 tablespoons pine nuts
  • 2 cloves garlic, roughly chopped
  • ½ lemon, zested and juiced
  • salt and freshly ground black pepper to taste
  • ½ head cauliflower, broken into florets
  • 1 tablespoon garlic powder
  • 1 pinch cayenne pepper
  • salt and freshly ground black pepper to taste
  • 2 chicken breasts
  • 3 tablespoons coconut oil

Information

  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 mins
  • Servings: 2
  • Yield: 2 stuffed chicken breasts

  • Combine basil, olive oil, pine nuts, garlic, lemon zest, lemon juice, salt, and pepper in a blender. Process until well blended. Transfer pesto to a container and store in the refrigerator until needed.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place cauliflower in a steamer insert inside a saucepan filled with 1 inch of water. Cover saucepan, bring to a boil, and steam cauliflower until tender, 5 to 10 minutes. Transfer cooked cauliflower to the blender; add 2 tablespoons of pesto and blend.
  • Mix garlic powder, cayenne, salt, and pepper together in a small bowl. Place chicken on a work surface and rub spice mixture equally into breasts.
  • Make a deep cut in the side of each breast to create an opening for stuffing. Heat coconut oil in a skillet over medium heat. Fry chicken on both sides until slightly browned, about 5 minutes total.
  • Return chicken to the work surface and let cool until safe to handle. Spoon pesto-cauliflower mixture into the pocket of each breast and place on a rimmed baking tray.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Nutrition

    736 cal.

    • Total Fat: 64g
    • Saturated Fat: 24g
    • Cholesterol: 65mg
    • Sodium: 259mg
    • Total Carbohydrate: 17g
    • Dietary Fiber: 6g
    • Total Sugars: 5g
    • Protein: 31g
    • Vitamin C: 96mg
    • Calcium: 128mg
    • Iron: 4mg
    • Potassium: 876mg