Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup fresh spinach, chopped
- 1/4 cup ricotta cheese
- 1/4 cup grated Parmesan
- 1 egg, lightly beaten
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1/4 cup marinara sauce (low-sugar, optional for topping)
Instructions
- Preheat oven to 375°F (190°C).
- Butterfly each chicken breast horizontally, creating a pocket.
- In a bowl, mix spinach, ricotta, Parmesan, egg, garlic powder, oregano, salt, and pepper.
- Spoon filling evenly into chicken pockets and secure with toothpicks if needed.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken 2–3 minutes per side until golden.
- Spoon marinara sauce over chicken if using, then transfer skillet to oven. Bake 15–18 minutes, until chicken reaches 165°F internally.
- Let rest 5 minutes before serving. Remove toothpicks and garnish with fresh parsley.
Notes
- For a dairy-free version, substitute nutritional yeast for Parmesan and use a plant-based ricotta alternative.
- Leftovers reheat well and make great meal prep lunches.
- Pair with roasted vegetables or a side salad for a complete low-carb meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Baking/Searing
- Cuisine: American
- Diet: Low Carb, High Protein, Keto-Friendly
Nutrition
- Serving Size: 1 chicken breast
- Calories: 320 kcal Kcal
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 115 mg
