Instructions
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Preheat oven to 375 degrees F / 190 degrees C.
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Add 4 ounces spinach to pan over medium-low heat with 1 tablespoon water. Cover and steam for 2 to 3 minutes, until defrosted. Let cool slightly. Squeeze out excess moisture.
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In bowl, mix spinach with 2 ounces cream cheese, 4 ounces artichoke hearts, 2 tablespoons Parmesan cheese, 2 tablespoons keto mayonnaise, and ¼ teaspoon garlic salt. Set aside.
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Using a mallet, pound 2 chicken breasts to even thickness, no more than 1 inch. Season both sides with Salt and pepper to taste.
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Heat 2 ounces olive oil in skillet over medium-high heat. Sear chicken 2 to 3 minutes per side. Work in batches if needed. Transfer to baking dish.
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Place chicken breasts in a large baking dish. Spread spinach mixture evenly over each chicken breast.
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Bake 20 to 22 minutes, or until internal temperature reaches 165 degrees F / 74 degrees C.
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Top with ½ cup mozzarella cheese. Bake 1 to 2 minutes until melted.
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Serve and enjoy.
The following video shows somebody cooking the Keto Artichoke and Spinach Chicken with background music playing and that you can access the whole recipe below.
Per serving: Calories 54, Protein 56 g, Carbohydrates 5.4 g, Fat 33.3 g
