Keto Artichoke and Spinach Chicken
Keto Artichoke and Spinach Chicken
Total Time: 50 minutes
Serves: 2
Per serving: 54 calories, 56 g protein, 5.4 g carbohydrates, 33.3 g fat
Ingredients
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
Directions:
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Microwave spinach in a medium bowl until warmed through, 2 to 3 minutes. Let cool slightly and squeeze to remove excess moisture.
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Mix in cream cheese, artichoke hearts, Parmesan cheese, mayonnaise and garlic salt. Set aside.
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Pound chicken breasts to an even thickness, no more than 1 inch. Season with salt and pepper on both sides.
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Preheat oven to 375 degrees F / 190 degrees C.
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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.
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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.
