Low-Carb Baked Feta Chicken

by KetoDietApp.com

Step 1Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Season the chicken breasts with salt and pepper. Mince the garlic. Wash the cherry tomatoes and remove the green parts. Once defrosted, squeeze out any liquids from the spinach.

Step 2Place the chicken breasts in a hot pan greased with about a tablespoon of the olive oil. Cook for 1 to 2 minutes per side, until lightly browned.

Step 3To the hot skillet, add the cherry tomatoes and feta. Drizzle the remaining olive oil all over. Place in the oven and bake for about 15 minutes. Add the minced garlic and bake for another 5 minutes.

Step 4Remove from the oven. Transfer the cooked chicken breasts on a plate and set aside. Add the drained spinach to the hot skillet and stir through the ingredients. If needed, place back in the oven for a minute or two to heat up.

Step 5Serve with the cooked chicken breasts and fresh herbs (parsley or basil work best).

Step 6To store, place in a sealed container and refrigerate for up to 3 days.