Chicken Stuffed with Asparagus (low carb + keto)

Duration :

Prep Time : 5 minutes

Cook Time : 25 minutes

4 boneless skinless chicken breasts
2 tablespoons extra virgin olive oil
1/2 teaspoon garlic powder
1/2 teasponn paprika
1/2 teaspoon dried thyme
1/2 teaspoon oregano
1/2 teaspoon salt
4 slices mozzarella cheese (can repalce with melting cheese of choice if desired)
12 stalks asparagus (ends trimmed)
fresh lemon juice (optional)

Place chicken breasts on a cutting board and cut ¾ way through to form pockets.
Season chicken with garlic powder, paprika, thyme, oregano, and salt.
Stuff the chicken breasts with mozzarella slices and asparagus; secure with toothpicks.
Heat 2 tablespoons olive oil in a cast iron skillet over medium-high heat. Add the chicken breasts to the hot pan and 4-5 minutes per side or until seared and lightly browned.
Transfer skillet to the oven and bake for 15 minutes or until chicken is fully cooked through and internal temperature reaches 165F.
Remove toothpicks and drizzle with fresh lemon. Serve immediately.

Nutrition

Serving: 1serving | Calories: 288kcal | Carbohydrates: 3g | Protein: 31g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 95mg | Sodium: 601mg | Potassium: 537mg | Fiber: 1g | Sugar: 1g | Vitamin A: 650IU | Vitamin C: 4mg | Calcium: 164mg | Iron: 2mg

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