Keto Spinach & Feta Hasselback Chicken

4.2 stars, average of 58 ratings

Keto Spinach & Feta Hasselback ChickenPin recipeFollow us 119.6k

Tender chicken breasts filled with pockets of creamy spinach and feta, topped with browned and melty cheese. What more could you wish for on a keto diet? :-)

Mmmmmmm… give me a moment here.

These hasselback chicken breasts are just fancy enough that they’ll impress any guest and yet so simple to make that you’ll be tempted to make them every night. You can switch out the fillings for bacon or cheese or any other fillings that take your fancy, just make sure that they stay within your macros.

It’s relatively high in protein and low in calories so make sure to serve it with loads of olive oil or paleo mayonnaise. They also go well with a simple Greek Salad, Lemon & Herb Cauli-rice or Low-carb Zucchini Fritters.

This is a great keto recipe for lunch boxes. Simply slice, refrigerate and take to work with a serving of crispy greens drizzled with high-fat keto dressing or olive oil and lemon juice. Enjoy!

Hands-on Overall

Nutritional values (per serving)

Net carbs2 grams
Protein44.5 grams
Fat18.4 grams
Calories362 kcal

Calories from carbs 2%, protein 51%, fat 47%

Total carbs2.6 gramsFiber0.6 gramsSugars1.2 gramsSaturated fat6.6 gramsSodium406 mg(18% RDA)Magnesium74 mg(19% RDA)Potassium736 mg(37% EMR)

Ingredients (makes 6 servings)

  • 6 medium chicken breasts, skinless and boneless (1 kg/ 2.2 lb)
  • 125 g fresh spinach (4.4 oz)
  • 125 g feta cheese (4.4 oz)
  • 3/4 cup shredded mozzarella (85 g/ 3 oz)
  • salt and pepper, to taste
  • 3 tbsp extra virgin olive oil (45 ml)

Instructions

  1. Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Pat dry the chicken breasts with a paper towel. Keto Spinach & Feta Hasselback Chicken
  2. Place the spinach in a pan over medium heat and cook for just 30-60 seconds until wilted.
    Keto Spinach & Feta Hasselback Chicken
  3. Crumble the feta in with the spinach and stir until melted and creamy. Season with salt and pepper.
    Keto Spinach & Feta Hasselback Chicken
  4. Cut slits into the top of your chicken breasts, about 1 cm (0.4 inch) apart. To make sure that you don’t accidentally cut right through the chicken, place a wooden spoon or other implement next to the chicken to use as a guide.
    Keto Spinach & Feta Hasselback Chicken
  5. Using a spoon and your fingers, stuff the slits with the spinach mixture.
  6. Top the chicken breasts with mozzarella cheese and cook for 20 minutes.
    Keto Spinach & Feta Hasselback Chicken
  7. Finally, broil under the grill for another 5-10 minutes until browned. Slice and drizzle with olive oil. Serve on its own or with a bowl of crispy green salad dressed in olive oil and lemon juice, or homemade mayo. Keto Spinach & Feta Hasselback Chicken
  8. Store in the refrigerator, wrapped for 3 days.
    Keto Spinach & Feta Hasselback Chicken

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Chicken, breast (without skin, raw)
0 g37.5 g4.4 g200 kcal
Spinach, fresh
0.4 g0.7 g0.1 g6 kcal
Feta cheese
0.9 g3 g4.4 g55 kcal
Mozzarella cheese (low moisture, for pizza)
0.8 g3.4 g2.8 g42 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Olive oil, extra virgin
0 g0 g6.8 g60 kcal
Total per serving
2 g44.5 g18.4 g362 kcal
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Naomi Sherman
Creator of NaomiShermanFoodCreative.com

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (5)

OMG!!! Yum. Sooo easy. Sooo pretty. Sooo delicious. I made it with the zucchini fritters. I’m feeling really awesome right now, like a super chef. Thank you for sharing these recipes.

Reply

Thank you for your lovely feedback!

Reply

I made this dish and it was so simple, delicious, and looked very elegant. Unfortunately, because my chicken breasts were quite large I baked them a little longer, and there was no need, as I just dried them out. Anyway, this was good and I will definitely do it again....because it looks so nice, I would happily make it for guests.

Reply

Thank you Diane! I'm sorry the chicken was over-baked, I can imagine how disappointing that must have been. I have been using a meat thermometer just to be safe - you may want to try that too.

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Best recipe,  so yummy,  thank u.

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