Ingredients
2clovesgarlic,minced
10ozspinach
1cupartichoke heart,chopped
2ozcream cheese,softened
½cupmozzarella cheese,shredded
⅔cupparmesan cheese,grated
4chicken breasts,boneless, skinless
1tspsalt,plus more to taste
1tsppepper,plus more to taste
½tsponion powder
½tspgarlic powder
1⅓cupsriced cauliflower,to serve
2cupsbroccoli,cooked, to serve
Preparation
Add 1 tablespoon of olive oil to a skillet over medium-high heat.
Once the oil begins to shimmer, add garlic and cook for 30 seconds, stirring constantly.
Add the spinach and artichoke, and stir.
Mix in the cream cheese, mozzarella, and parmesan cheese, and stir until the cheeses are well incorporated.
Remove from the heat and set aside.
Preheat the oven to 400 degrees F.
Sprinkle the chicken breasts with salt, pepper, onion powder, and garlic powder until evenly coated.
To pound out the chicken, take a chicken breast and butterfly it by slicing halfway into it to open like a book, making sure not to slice all the way through.
Cover the breast with parchment paper or plastic wrap. Gently pound the meat with a mallet or rolling pin until it is evenly flattened, about ¼-inch in thickness.
Onto each pounded chicken breast, evenly add ¼ of the spinach-artichoke mixture, but make sure not to overfill the chicken.
Carefully roll the chicken breast until the ends overlap and then place the chicken into a greased baking dish.
Bake for 20 minutes or until the chicken is fully opaque and reaches at least 165 degrees F.
Serve with riced cauliflower, broccoli, or other low-carb vegetables of choice.
Eat right away or refrigerate until ready to eat.
Enjoy!
