Low-Carb Stuffed Chicken

 

Ready on the grill or in the oven, this low-carb stuffed chicken recipe from Joy to the Food can be prepped the day before, and prepared in minutes for a creamy and spicy meal that satisfies.

INGREDIENTS:

  • 4 chicken breasts

  • 2/3 cup Miller’s Banana Pepper Sauce

  • 1/3 cup Greek yogurt plain

  • 1/4 cup onions diced

  • 2/3 cup cheddar cheese shredded

  • 3 tbsp. ranch seasoning

DIRECTIONS:

  1. Preheat grill to medium heat or preheat the oven to 375˚.

  2. Mix all filling ingredients in a bowl.

  3. Slice open each chicken breast and stuff breasts evenly with filling.

  4. Wrap stuffed chicken breasts in individual pieces of foil. If using an oven, place wrapped chicken breasts on a sheet tray to capture any juices that may leak from the foil.

  5. Place wrapped breasts on heated grill or in the oven. Close lid and cook for 25 minutes.

  6. Check the internal temperature of the chicken. The FDA recommends chicken be cooked to an internal temperature of 165˚.

  7. Remove from grill, unwrap and enjoy!

For more tips, check out the detailed recipe at Joy to the Food.

 
MainsJim Hargreaves