Chicken Stuffed with Asparagus (low carb + keto)

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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)


    • Preheat oven to 400F.
  • 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.


    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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