Keto Spanakopita Stuffed Chicken is a savory and delightfully cheesy, low carb, gluten-free version of Spanakopita without the phyllo dough and all the carbs.
Preheat oven to 400 degrees F (190 degrees C) and line a baking sheet with aluminum foil or parchment paper.
Drain thawed spinach in a colander and press down with paper towels to remove excess moisture.
In a medium-sized mixing bowl combine: cream cheese, spinach, feta cheese, parmesan, onion powder, and minced garlic, Mix until well blended. Set aside.
Carefully butterfly chicken breasts (cut a deep pocket into the chicken breasts making sure not to cut all the way through). Cut a few diagonal slits through the top of the pockets in chicken breast *see photo below.
Spoon spinach cheese mixture into the chicken breast pocket. Place stuffed chicken on the lined baking sheet.
Brush the top and sides of stuffed chicken with avocado oil or olive oil. Sprinkle with salt pepper, parsley, and lemon zest.
Bake in the oven for 35 to 40 minutes, then for 3 to 5 additional minutes under the broiler on high until the top starts slightly browning. You check for doneness with a thermometer inserted into the center of chicken that should read at least 165 degrees F (74 degrees C).
Notes
*All nutritional data are estimates based on the products I used*Yield: 4 servings, Serving Size: One stuffed chicken breast half, Amounts per serving: Net Carbs Per Serving: 3g.