Kale and Feta Stuffed Chicken

Juicy chicken breasts stuffed with a savory mixture of kale, feta, and garlic make this keto-friendly meal both nutritious and delicious — high in protein, low in carbs, and bursting with Mediterranean flavor.

Course Dinner

Cuisine Mediterranean

Keyword Chicken, keto, low-carb, Stuffed Chicken

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 365kcal

Equipment

Skillet
Baking Dish
Toothpicks

Ingredients

Main Ingredients

4 boneless skinless chicken breasts
2 cups fresh kale chopped and stems removed
1/2 cup feta cheese crumbled
2 tbsp cream cheese softened
2 cloves garlic minced
2 tbsp olive oil divided
1/2 tsp oregano dried
to taste salt and pepper

Instructions

Preheat oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add garlic and chopped kale; sauté for 2–3 minutes until wilted. Remove from heat and let cool slightly.
In a bowl, mix sautéed kale with feta, cream cheese, oregano, salt, and pepper until well combined.
Slice a pocket into each chicken breast horizontally, being careful not to cut all the way through. Stuff with the kale mixture and secure with toothpicks if needed.
Heat remaining olive oil in a skillet over medium-high heat. Sear each chicken breast for 2–3 minutes per side until golden brown.
Transfer to the baking dish and bake for 15–20 minutes, or until the internal temperature reaches 165°F (74°C).
Let rest for a few minutes before slicing. Serve warm with a drizzle of pan juices.

Notes

Pair with roasted cauliflower or a simple side salad for a complete keto meal. You can substitute spinach for kale if preferred.

Nutrition