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Watercress and Artichoke Stuffed Chicken Breasts

Watercress and Artichoke Stuffed Chicken Breasts

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.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: dinner, Lunch, Main Dish
Cuisine: American
Keyword: Chicken, gluten free, keto, low calorie, low carb
Servings: 4 meals
Calories: 332kcal
Author: Meal Prep on Fleek

Ingredients

  • 4 boneless skinless chicken breasts ~ 1 pound of chicken
  • 2 tablespoon olive oil divided
  • ¼ teaspoon garlic powder
  • 1 teaspoon paprika
  • ¼ teaspoon sea salt
  • 2 cups fresh watercress
  • cup chopped artichoke hearts drained
  • ½ cup cream cheese at room temperature
  • 1 teaspoon dried thyme

For Serving

  • 4 cups broccoli florets
  • 1 tablespoon olive 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.

Nutrition

Calories: 332kcal | Carbohydrates: 5g | Protein: 37g | Fat: 24g | Fiber: 1g
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!