Tender, juicy stuffed chicken breast recipe is going to be a new low carb family favorite! The coconut milk and yoghurt adds a ton of flavor to this spinach stuffed chicken. This whole recipe is to die for and so easy to prepare!
With only 15 minutes that goes into prep and 40 minutes into cooking, you can have this delicious meal on your table in less than 1 hour!
A few days ago, I felt like making something different and new for our family dinner. But most of everything I found either had dairy or had way too many carbs. So I sought out a comfort food that everyone had either made or ordered off of a menu somewhere and made it dairy free! And to my immediate surprise, it was so good!
And that's how these delicious stuffed chicken breasts came to my table.
What You Need For Spinach Stuffed Chicken Breasts
Plain unflavored Yoghurt and Coconut Milk - you could add 1/2 cup of Mature Cheddar if you're not lactose, or find dairy-free cheese to add an extra cheesy flavor!
Veggies - Garlic, Baby Spinach, Broccoli, and Cauliflower (or jus broccoli, completely up to you!)
How to Make Them
Slice a pocket along the length of each chicken breast, (I also like to cut a few chicken breasts in half prior to slicing for smaller portions). Coat with oil and rub with spices and herbs.
Mix together all the ingredients for the stuffing of the chicken.
Pack the spinach stuffing into the chicken breasts and bake in the center of you oven at 375 F. for about 30-40 minutes. Depending on your oven, you may need to cook less or more until your chicken is cooked through. Or until the chicken's internal temperature reaches 165 F.
In the final 10 minutes of cooking, throw in the broccoli and cauliflower florets, I drizzle extra oil over the veggies to prevent them from burning.
Serve with quinoa, brown/white rice, or lentil pasta for a low carb dinner, or regular pasta or mashed potatoes for a non-low carb dinner.
This recipe is fast and easy, and hopefully, will become your family favorite too! If there ever was a way to get kids to eat their greens at dinner time...I'm almost certain this is it:)
3 tbsp Heaped Plain Yoghurt, DairyFree - I used Silk Almond Yoghurt
1 can Coconut Milk
1 Large Garlic Clove, minced
3 cups Heaped Baby Spinach, roughly chopped
1 cup Broccoli Florets
1 cup Cauliflower Florets
Preheat oven to 375 F (190 C).
With a sharp knife, slice a pocket into the length of each chicken breast and place in a baking dish. Coat both sides with avocado oil.
In a small bowl, mix together 1/2 tsp salt, black pepper, turmeric, 1/4 tsp cayenne pepper, and mixed herbs. Rub equal amounts onto both sides of each chicken breast, set aside.
In a medium bowl, mix together 1/2 tsp salt, 1/4 tsp cayenne pepper, yoghurt, coconut milk, garlic, and spinach. Taste for seasoning. Using a tablespoon, pack equal amounts of the stuffing into each pocket.
Bake for 30-40 minutes, or until the chicken is cooked through. (Internal temp 165 F).
In the final 10 minutes of cooking, add the broccoli and cauliflower around the chicken and continue to bake.
Serve on a bed of quinoa, brown/white rice, or pasta. Drizzled with extra sauce from the baking dish.