Jazz up ordinary chicken with this watercress and artichoke recipe that is full of cream cheese and still low in calories! This dish is also low in carbs and keto-friendly.
4boneless skinless chicken breasts~ 1 pound of chicken
2tablespoonolive oildivided
¼teaspoongarlic powder
1teaspoonpaprika
¼teaspoonsea salt
2cupsfresh watercress
⅓cupchopped artichoke heartsdrained
½cupcream cheese at room temperature
1teaspoondried thyme
For Serving
4cupsbroccoli florets
1tablespoonolive oil
Sea salt and pepper to taste
Instructions
Preheat oven to 400ºF. Using a sharp knife, slice through the side of the chicken breasts leaving 1 inch on each side to create a pocket. Rub chicken breasts with 1 tablespoon olive oil and season with garlic powder, paprika, and sea salt on all sides. Set aside.
Heat 1 tablespoon of olive oil over medium heat in a medium pan. Add watercress and sauté for 2-3 minutes, until it has just begun to wilt. Add watercress to a medium mixing bowl. Add cream cheese, artichoke hearts, and thyme. Mix well.
Stuff each chicken breast with cream cheese mixture. Place on a parchment paper-lined baking sheet and bake for 35 minutes.
Cool for 5 minutes. Place 1 chicken breast in large compartments of 4 MPOF teal containers.
Heat olive oil over medium heat in a medium pan. Add broccoli florets and cook for 6-7 minutes, covered.
Divide broccoli between 4 smaller compartments and season with salt and pepper.