Keto-Friendly Spinach & Artichoke Chicken Rolls

• olive oil1 tablespoon
• garlic2 clove
• fresh spinach10 oz
• artichoke hearts6 oz
• cream cheese2 oz
• shredded mozzarella cheese1¾ oz
• grated parmesan cheese2¾ oz
• salt1 teaspoon
• pepper1 teaspoon
• boneless, skinless chicken breasts4
• onion powder½ teaspoon
• garlic powder½ teaspoon
• cooked riced cauliflower4¾ oz
• cooked broccoli10½ oz

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Heat the olive oil in a large skillet over medium-high heat.

3. 3

   Once the oil begins to shimmer, add the garlic and cook for 30 seconds, stirring constantly, until fragrant.

4. 4

   Stir in the spinach until wilted, then add the artichoke hearts.

5. 5

   Add the cream cheese, mozzarella, and Parmesan and stir until the cheeses are well-incorporated.

6. 6

   Season with salt and pepper to taste.

7. 7

   Remove the pan from the heat and set aside.

8. 8

   Season the the chicken breasts with the salt, pepper, onion powder, and garlic powder.

9. 9

   To pound out the chicken, take a chicken breast and butterfly it by slicing half way into it to open like a book, making sure not to slice all the way through.

10. 10

    Cover the breast with parchment paper or plastic wrap.

11. 11

    Gently pound the meat with a mallet or rolling pin until it is evenly flattened, about ¼ inch (6 mm) in thickness.

12. 12

    Evenly spread ¼ of the spinach-artichoke mixture over each pounded chicken breast, making sure to not overfill the chicken.

13. 13

    Carefully roll the chicken breasts until the ends overlap, then place in a greased baking dish.

14. 14

    Bake for 20 minutes, or until the chicken is fully opaque and the internal temperature reaches at least 165°F (75°C).

15. 15

    Serve with riced cauliflower, broccoli, or other low-carb vegetables of your choice.

16. 16

    Serve warm or refrigerate until ready to eat.

17. 17

    Enjoy!