Keto Primavera Stuffed Chicken
4 portions
35mIf you're interested in keto, the hasselback chicken breast concept is useful. Cut some slits into a chicken breast, pack in some cheese and vegetables and toss it in the oven.
What you will need
2 lb Boneless Skinless Chicken Breasts
1 Red Bell Pepper
5 oz. Spinach
2 Tomatoes
2 Tbsp Olive Oil
1 tsp Garlic Powder
Salt
Black Pepper
1 cup Shredded Cheddar
(Nutritional facts 347 calories, 29.25 g fat, 11.7 g carbohydrates, 10.81 g protein, 77 mg cholesterol, 418 mg sodium)How to cook
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Preheat oven to 400°F
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Slice the bell pepper in half through the stem. Remove the seeds and stem. Slice into strips
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Remove and discard stem and slice tomatoes to less than 1/4" thick. You'll need either a serrated knife or a very sharp knife to get clean thin slices on a ripe tomato.
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Cut some slits into the chicken breast. You want to cut to 1/2" or less from the bottom so that you have plenty of room for stuffing. Angling the knife will also allow more space for stuffing. Try to get at least 6 slices into the breast. Getting the slices closer together will allow for faster cooking.
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Place the shredded mozzarella in a small mixing bowl.
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Add the garlic powder.
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Add a little salt and pepper.
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Stuff the slits in the chicken breast with spinach.
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Add some shredded mozzarella.
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Add tomato slices.
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Add some sliced bell peppers. It will start to get a little crowded in those chicken slots.
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Arrange the chicken breasts on a baking sheet lined with parchment or a silicone mat.
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Drizzle a little olive oil over the top.
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If you have any cheese leftover you can sprinkle it over the top.
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Bake the chicken for about 25 minutes, or enough to ensure a final internal temperature above 165°F. If you're within 5 degrees of that, you can usually just set the chicken aside to rest while it coasts up to the finish line. Depending on the thickness of your chicken breast, you may need to adjust the cooking time by 5-10 minutes in either direction to hit that perfect final temperature.
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