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May 18, 2019

Keto Broccoli and Cheese Stuffed Chicken

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This Broccoli and Cheese Stuffed Chicken is the perfect quick and easy weeknight keto meal. Best of all, it only dirties one pan.

The secret to easy weeknight meals: one pot meals

If you want to eat something that's satisfying AND healthy, but you're on a bit of a time crunch, this stuffed chicken recipe is the answer! Perfectly cooked chicken, stuffed with a creamy and cheesy broccoli, spinach, onion, and sun-dried tomato mixture, topped with more cheesy goodness and baked till bubbly and just a little crispy. Low carb comfort food at it's finest - perfect if you're looking for budget friendly meals, and you only have to clean one pan!

Easy chicken recipes with maximum flavor

One thing I love about keto chicken recipes is that you can serve them with any veggie and a bit of fat and seasoning, and the end result will always be delicious. Broccoli and cheese is such a classic flavor pairing, and with chicken, you've got a perfectly balanced, super delicious meal that will please everyone.

How to make riced broccoli:

Place broccoli florets in a food processor and pulse until they resemble the size and shape of rice
Grate a head of broccoli on a box grater
Finely chop with a knife
Check your local grocery store. Products like this are becoming more and more common and it is likely that you can find pre-packaged riced broccoli in the fresh and frozen sections of your local grocery store.

In addition to this broccoli and cheese stuffed chicken, check out some of my favorite keto chicken recipes:

Keto Broccoli and Cheese Stuffed Chicken

Keto Broccoli and Cheese Stuffed Chicken | Peace Love and Low Carb

★★★★★

5 from 4 reviews

Author: Kyndra Holley
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Chicken Recipes
Method: Baked

Scale

Ingredients

½ cup shredded cheddar cheese, divided
⅓ cup heavy cream
⅓ cup shredded mozzarella cheese
¼ cup cream cheese
3 tablespoons chicken stock
1 tablespoon butter, ghee, or olive oil
1 ½ cups riced broccoli
½ small onion, diced
2 cloves garlic, minced
1 cup packed fresh baby spinach
6 sun-dried tomatoes, chopped
1 teaspoon sea salt
½ teaspoon ground black pepper
4 boneless, skinless chicken breasts (about 1 ½ pounds total) (I get my chicken here)

Instructions

Preheat the oven to 350°F.
Combine ¼ cup of the cheddar cheese, the heavy cream, mozzarella cheese, cream cheese and chicken stock in a saucepan over medium-low heat. Heat, stirring frequently until the sauce is smooth and thick. Reduce the heat to low.
Heat the butter over medium heat in a large oven-proof skillet. Once the butter is melted and the pan is hot, add the broccoli, onion and garlic. Cook for 2 to 3 minutes. Add the spinach, sun-dried tomatoes, salt and pepper to the pan and cook until the spinach is wilted.
Add the vegetable mixture in with the cheese sauce and stir to combine.
Make slits in the sides of the chicken breasts to create a pocket to stuff the cheese and vegetable mixture into. Stuff the chicken breasts and arrange them in the skillet that you just cooked the vegetables in.
Pour the remaining cheese and vegetable mixture over top of the chicken breasts and then sprinkle them with the remaining cheddar cheese. Bake for 20 minutes.
Increase the temperature to broil and cook for an addition 5 minutes or until the chicken is golden brown and the cheese on top is crispy.

Notes

Net carbs per serving: 5.5g

Nutrition

Calories: 605
Fat: 32g
Carbohydrates: 7.5g
Fiber: 2g
Protein: 70g

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STARTERS AND SNACKS

Buffalo Chicken Dip
Mediterranean Flat Bread
Dill Pickle Deviled Eggs
Buttery Garlic Crescent Rolls
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Pico De Gallo
Cheddar Jalapeno Bacon Biscuits

SALADS

Strawberry Spinach Salad
Shaved Brussels Sprouts and Kale Salad
Greek Salad
Taco Wedge Salad
Cucumber Dill Tuna Salad
Barbecue Chicken Mockaroni Salad

BREAKFAST

Fortune Cookie Waffles
Ham and Spinach Eggs Benedict
Cheesy Pico Eggs
Sausage Balls
Sour Cream and Chive Egg Clouds
Ham and Cheese Waffles
Chicken Cordon Bleu Frittata

LUNCH AND DINNER

Pork Chops with Herbed Goat Cheese Butter
Spicy Sausage and Cabbage Stir-Fry
Zucchini Noodles with Hamburger Gravy
Chicken Sausage and Vegetable Skillet
Sloppy Joe Stuffed Peppers
Cheesy Salsa Verde Chicken Casserole
Greek Meatballs
Grilled New York Steak with Blue Cheese Dijon Cream Sauce
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Herbed Chicken and Mushrooms
Skillet Chicken Parmesan
Shrimp Piccata
Salisbury Steak
Buffalo Chicken Roasted Cabbage Steaks
Zucchini Noodles with Pesto Cream Sauce

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Pan-Fried Brussels Sprouts with Creamy Dijon Cider Dressing
Green Onion and Lime Cauliflower Rice
Cheesy Zucchini Gratin
Sauteed Asparagus with Mushrooms and Bacon
Cauliflower Steaks with Cheesy Bacon Sauce
Sauteed Green Beans with Ham
Herbed Goat Cheese Cauliflower Mash

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Chocolate Chip Cookies for Two
Mini Blueberry Cheesecakes
Double Chocolate Flourless Brownies
Lemon Mousse
Sesame Shortbread Sugar Cookies
Pumpkin Cheesecake Mousse
Avocado Chocolate Pudding

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#ad Lemon Poppyseed Cupcakes with Lemon Cream Cheese Frosting. Remember those delicious cupcakes I made in my stories last week? Well the wait is over! Here is the recipe. I am so happy with how they turned out - fresh and light, with a vibrant lemon flavor all throughout. For the sweetener, I used the new @kingarthurbaking keto friendly Baking Sugar Alternative. It is a 1:1 replacement for sugar, has 0 net carbs, & 0 calories. Best of all, it has zero aftertaste - which is a good thing because I used it in the cupcakes and the frosting. It is a blend of erythritol, monkfruit, & stevia. The combination of all three makes it the perfect sugar replacement, without the funky aftertaste or cooling effect that you might expect from any of of those on its own. I can't recommend it enough.

#kingarthurbaking #kingarthur #keto #baking #lowcarb #glutenfree #cupcakes #lemon #desserts

INGREDIENTS

CUPCAKES
1 cup King Arthur blanched almond flour
1/4 cup King Arthur coconut flour
1/4 cup King Arthur Baking Sugar Alternative
2 tbsp poppy seeds
2 tsp lemon zest
2 tsp baking powder
3 large eggs, separated
1/2 cup coconut milk
1/4 cup butter, melted
2 tbsp lemon juice

FROSTING
8 ozs cream cheese, softened
1 stick butter
3 tbsp lemon juice
1 cup King Arthur Baking Sugar Alternative

DIRECTIONS

Preheat the oven to 350°F. Line 8 wells of a muffin tin with paper liners.

Add the almond flour, coconut flour, sweetener, lemon zest, poppyseeds and baking powder to a mixing bowl. Whisk to combine.

In a separate bowl, whisk the egg whites with an electric mixer until stiff peaks form.

In a third large mixing bowl, add the egg yolks, coconut milk, butter & lemon juice. Whisk to combine.

Add the dry ingredients to the wet ingredients. Mix until well combined. Gently fold in the egg whites, being careful not to over mix or they will deflate.

Divide the mixture evenly between the prepared muffin liners.

Bake for 30 to 35 minutes or until golden brown & you can insert a toothpick & have it come out clean.

Cool completely before frosting.

FROSTING

Combine all ingredients in a mixing bowl and using a hand mixer, mix until well combined and smooth. Transfer to a pastry bag.

Just some carrot crunching from our neighborhood goat friend

Leavenworth, Wa is such a fun spot. It’s one of our favorite places to visit for both winter and summer activities. It’s a Bavarian themed village, full of quirky shops and a variety of restaurants, serving German food and beers. It’s set to the scenic backdrop of the Cascade mountains, giving you stunning views no matter the time of year you visit.

There is a ton of hiking close by, including my favorite hike I’ve ever done - The Enchantments. In the summer you can spend a day floating the river, and then pop into one of the many restaurants to refuel.

In October the town is packed with Oktoberfest celebrations. In December and January, you can come for the tree lighting festival and the ice festival. The Village of Lights display has over half a million lights. (Check out my stories tonight to see them)

Normally the tree lighting festival is held three separate weekends in December and to find lodging, you need to book a year in advance. But this year, due to covid, they are keeping the lights on every night between Thanksgiving and Valentines Day. We were even able to find a last minute rental very close to downtown.

Best of all, the town isn’t very busy compared to normal and every person we’ve seen has been following mask protocols. But to be honest, we’ve just been in our Airbnb the whole time anyway. Just the getaway we needed.

The view from our AirBnB in Leavenworth. A much needed road trip in our own state.

This messy plate of food was our dinner on New Years Eve. I made shrimp and mushrooms with a pesto sauce, top sirloin (I shared my steak with my sis) and I whipped up a cauliflower rice dish that I definitely need to make again and write down so I can put it up on the blog. I made it with cauliflower rice, chopped broccoli, prosciutto, onion, garlic, salt, pepper, chicken stock, heavy cream, sharp cheddar and Parmesan. It was SO DAMN GOOD. It reminded me of those boxed cheesy rice mixtures I used to love as a kid.

As we head deep into the season of "New Year, New You" posts, I wanted to take a moment to remind you that your worth is not defined by the amount of physical space you take up in this world. Health and wellness are not synonymous with a smaller body size. There is a lot more to the equation.

Societal beauty standards would have you believe that in order to be accepted, worthy of love, valued, or taken seriously, that you must be a certain size or shape. Let this be the year that you don't subscribe to the ideals and beliefs of complete strangers... especially as it pertains to your body.

I can tell you that I have lived in a larger body most of my life and that some of my greatest heartaches and traumas revolve around comments that others have made about my body. But just as certainly, I can tell you that I have had some of my happiest moments, as well as my greatest sorrows at my largest size, smallest size, and every weight in between. Life happens no matter what size your body is. When I look back on it all now, I think of all the incredible ways my body has supported me in this life, despite the various ways I have punished it with poor life choices throughout the years. I don't think we spend enough time celebrating our bodies and the miraculous things they can do at all shapes and sizes.

It took me far too long to learn that other peoples opinions of me are none of my business. In fact, it's a reminder that I still give myself every day. Let me say it again just so that it can truly sink in - OTHER PEOPLES OPINIONS OF YOU, ARE NONE OF YOUR BUSINESS!

Lastly, please remember that you cannot hate yourself healthy. So as you set out into this new year, with your goal list in hand, my wish for you would be that you tackle it with grace, love, and self-acceptance. If weight loss is a goal for you this year, let the first weight you shed be the weight of the opinions of others.

Sending you lots of love and light on this first day of a new year.

Lunch! This is one of my favorite quick and easy meals to throw together for lunch (especially when I am doing a Whole30) - ground beef, coconut aminos, salt, pepper, garlic, onion, broccoli and mushrooms. YUM!

Speaking of Whole30, are any of you doing one in January? I am, but I am starting late because we are road tripping for a little 4 day getaway in Leavenworth and I want to enjoy my time, without worrying about food limitations. I’ll be starting on January 8th.

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