Keto Artichoke and Spinach Chicken
Per serving: Calories 54, Protein 56 g, Carbohydrates 5.4 g, Fat 33.3 g
TOTAL TIME: 50 minutes
4 oz / 114 g frozen spinach
2 oz / 57 g softened cream cheese
4 oz / 114 g drained and chopped artichoke hearts
2 Tbsp / 30 mL shredded Parmesan cheese
2 Tbsp / 30 mL keto mayonnaise
¼ tsp / 1.2 mL garlic salt
2 boneless chicken breasts
Salt and pepper to taste
2 oz / 57 g olive oil
½ cup / 118.3 mL shredded mozzarella cheese
Microwave spinach in a medium bowl until warmed through, 2 to 3 minutes. Let cool slightly and squeeze to remove excess moisture.
Mix in cream cheese, artichoke hearts, Parmesan cheese, mayonnaise and garlic salt. Set aside.
Pound chicken breasts to an even thickness, no more than 1 inch. Season with salt and pepper on both sides.
Preheat oven to 375 degrees F / 190 degrees C.
Heat olive oil in a large skillet over medium-high heat. Brown chicken breasts in the hot oil for 2 to 3 minutes, working in batches if necessary. Place chicken breasts in a large baking dish. Spread spinach-artichoke mixture on top of each breast.
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 22 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top breasts with mozzarella cheese and continue baking until cheese has melted, 1 to 2 more minutes.
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