Keto Spinach and Cottage Cheese Stuffed Chicken Breast

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Stuffed with a savory mixture of spinach, cottage cheese, and parmesan, baked to perfection for a low-carb, high-protein meal. This American-inspired keto recipe (low carb), ready in about 45 minutes, pairs chicken breasts, fresh spinach, cottage cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. In a skillet, heat 2 tbsp olive oil over medium heat. Add 3 minced garlic cloves and 2 cups chopped fresh spinach; sauté for 3-4 minutes until spinach is wilted and fragrant. Remove from heat and stir in 1 cup cottage cheese, 1/2 cup grated parmesan cheese, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried oregano until well combined.
  2. Step 2: Butterfly 4 chicken breasts by slicing horizontally almost through the middle without cutting all the way. Open each breast like a book and season inside with a pinch of salt and pepper.
  3. Step 3: Divide the spinach and cottage cheese mixture evenly among the chicken breasts, spreading it inside each. Fold the breasts closed and use toothpicks to secure if needed.
  4. Step 4: Place stuffed chicken breasts on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes until the chicken is cooked through and juices run clear, reaching an internal temperature of 165°F.
  5. Step 5: Let rest for 5 minutes before slicing. Serve warm with a side of steamed low-carb vegetables.

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