Skip the Carbs, Keep Pizza. Keto Pizza Stuffed Chicken
INGREDIENTS
Organic is always best, if possible! NOTE: Only the chicken in the photo is keto, not the chickpea rice!
2 chicken breasts
Low Sodium Marinara (I used @raoshomemade sensitive marinara)
Shredded mozzarella (I used @so_delicious vegan mozz because dairy hurts my tum!)
Optional: organic pepperoni (I love @applegate)
Baby spinach
1 tsp minced garlic, seperated
Italian seasoning
Fresh black pepper
Onion powder
Red chili flakes *optional spice
Extra Virgin Olive Oil
DIRECTIONS
Preheat oven to 375 degrees
Cover baking sheet with foil and spray lightly with EVOO
Lay the chicken breasts flat on cutting board and cut from one end to the other like a hamburger bun, leaving a little bit connected at the end.
Season inside of the chicken with Italian seasoning, black pepper and onion powder.
Open the chicken breasts and stuff the inside, layering with spinach, marinara, 1/2 tsp garlic in each breast, and sprinkle inside with mozzarella.
Lightly drizzle EVOO on top and season outer side of the chicken breasts with Italian seasoning, black pepper and onion powder evenly.
Bake at 375 for 40 mins.