Spinach and Ricotta Stuffed Chicken Breast (Low Carb)

Serves 4


  • 2 cups baby spinach
  • 1 cup ricotta ( use fat free)
  • 2 tbsp fresh parsley, finely chopped
  • 1 tsp garlic • 4 small chicken breasts
  • Coconut oil spray
  • Salt and pepper, to taste Directions

Heat your oven to 400 degrees and line a tray with baking paper. Place your spinach in a bowl and cover with boiling water. Allow to sit for one minute before draining and rinsing under cold water to stop the cooking process. Squeeze out any excess water and finely chop the spinach. Place in a bowl with the ricotta, garlic and parsley and stir to combine. Season to taste with salt and pepper. Take each chicken breast and cut a deep pocket into the side. Stuff with the mixture and secure with a toothpick. Heat a large frying pan over high heat and spray with coconut oil. Cook the chicken for two minutes on each side, until golden. Transfer to the baking tray and cook for 15 minutes or until cooked through. Serve with steamed greens.