Spinach and Feta Stuffed Chicken Breast

Why This Is Strictly Keto

Chicken breast, spinach and feta are naturally low in carbohydrates, and the filling is bound by the cheese itself — no breadcrumbs, no flour and no batter. Each stuffed breast comes in at about 2g net carbs.

Ingredients

• 2 boneless, skinless chicken breasts (about 8 oz / 225g each)
• 4 teaspoons avocado oil, divided
• 2 cloves garlic, crushed
• 1 pinch red pepper flakes
• 2 cups (60g) fresh spinach leaves
• 1/2 cup (75g) crumbled feta cheese
• 1/2 teaspoon dried oregano
• Sea salt and freshly ground black pepper
• Toothpicks or kitchen twine, for securing

Instructions

1. Prep the chicken: Preheat the oven to 375°F (190°C) and lightly grease a baking dish. With a sharp knife, cut a lengthwise pocket into the thickest side of each chicken breast, taking care not to slice all the way through.

2. Sauté the spinach: Heat 2 teaspoons of the avocado oil in a skillet over medium heat. Add the red pepper flakes and garlic and cook 1 minute until fragrant. Add the spinach with a pinch of salt and cook 2–3 minutes until wilted. Remove from the heat.

3. Make the filling: In a bowl, combine the wilted spinach, feta, oregano, 1/4 teaspoon salt and a few grinds of pepper.

4. Stuff: Divide the filling between the two chicken pockets and secure each opening with toothpicks or kitchen twine.

5. Season: Place the chicken in the baking dish, brush with the remaining oil, and season the outside with salt and pepper.

6. Bake: Bake 25–30 minutes, until the chicken reaches an internal temperature of 165°F (74°C). Rest 5 minutes, remove the toothpicks or twine, and serve.

Nutritional Info (per serving, approximate)

Tips

• Squeeze the cooked spinach in a clean towel if it releases a lot of water so the filling stays firm.
• Do not overfill the pockets — stuffing that spills out during baking is the most common problem.
• Pair with a Greek salad, roasted vegetables or a cucumber salad for a complete low-carb plate.