Keto Kale and Feta Stuffed Chicken is the perfect combo of quick prep and bold flavor, making it a winning choice for busy weeknights or anyone focused on clean, low-carb eating. Packed with nutrient-rich kale, creamy cheeses, and savory garlic, every bite is deliciously satisfying without the guilt. This simple, protein-packed dish fits beautifully into both keto and paleo lifestyles, and comes together in under 30 minutes. It’s healthy comfort food that tastes indulgent but keeps you on track.
Ingredients
- 2 boneless, skinless chicken breasts (about 6 oz each)
- 1 cup chopped fresh kale
- 1/3 cup crumbled feta cheese
- 2 tbsp cream cheese, softened
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1/2 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a small baking dish or line it with parchment paper.
- Using a sharp knife, carefully cut a pocket into the side of each chicken breast. Be careful not to cut all the way through. Season both sides of the chicken with salt, pepper, and dried oregano.
- In a medium skillet over medium heat, add the olive oil. Once hot, sauté the minced garlic for about 30 seconds until fragrant. Add the chopped kale and cook for 2–3 minutes, stirring occasionally, until wilted.
- Transfer the cooked kale and garlic mixture to a small bowl. Add the crumbled feta and softened cream cheese. Mix until well combined to form the stuffing.
- Divide the stuffing evenly between the two chicken breasts, packing the mixture into the pocket of each breast. If needed, use toothpicks to secure the opening and keep the stuffing in place during cooking.
- Place the stuffed chicken breasts in the prepared baking dish. Bake in the preheated oven for 25–30 minutes or until the chicken is cooked through and no longer pink inside (internal temperature should reach 165°F or 74°C).
- Optional: For a golden finish, broil the chicken on high for 2–3 minutes at the end of baking, watching closely to prevent burning.
- Remove the chicken from the oven and let it rest for 5 minutes before slicing and serving.
Nutritional Information
Calories: 340
Protein (g): 33
Fat (g): 22
Carbohydrates (g): 4
Fiber (g): 1
Sugar (g): 1
Sodium (mg): 580
Storage Instructions
Store any leftover Keto Kale and Feta Stuffed Chicken in an airtight container in the refrigerator for up to 3 to 4 days. To freeze, allow the cooked chicken to cool completely, then wrap each breast tightly in plastic wrap and place in a freezer-safe container or zip-top bag. They can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating Instructions
For best flavor and texture, reheat the stuffed chicken in a preheated oven at 350°F (175°C) for about 15–20 minutes, or until heated through. To prevent drying out, cover loosely with foil. Alternatively, reheat in a covered skillet over low heat. Avoid microwaving, as it may cause the cheese mixture to separate and the chicken to become rubbery.
Modifications and Additions
To boost the nutrition while keeping the dish paleo-friendly, consider adding chopped sun-dried tomatoes or sautéed mushrooms to the filling for added depth and antioxidants. Swapping cream cheese with mashed avocado or a paleo cashew cheese can maintain creaminess while enhancing healthy fat content. For extra fiber and micronutrients, stir in finely chopped spinach or arugula in addition to the kale. To increase protein, add finely diced cooked bacon or ground turkey to the stuffing mix, enhancing both flavor and satiety.
