"Nachos" Stuffed Chicken Breast
6.8g
Net Carbs
79.5g
Protein
31.6g
Fat
1.8g
Fiber
650
Calories
Cooking tip: This and 50 other delicious and adaptable recipes can be found in The Atkins 100 Eating Solution, Easy Low-Carb Living for Everyday Wellness. Get your copy today!
Ingredients:
- 4 ounces Cabot Pepper Jack Cheese
- 1 medium (4-1/8" long) Scallions, raw
- 3 tablespoons Olive Oil
- 5 cup (47.3g) Mixed Baby Greens
- 1/3 cup Sour Cream
- 2 servings Olive Oil Pam (0.5g = 0.6sec spray)
- 4 tablespoons Lime Juice
- 2 teaspoons Chili powder
- 1/8 teaspoon Black Pepper, ground
- 2 tablespoons Cilantro, fresh, chopped
- 1 3/4 teaspoon(s) Kosher salt (1/4 tsp= 1.5 g)
- 32 ounces Chicken Breast Filet, skinless
- 1 each Tomato, medium 4.6 oz
- 1/2 teaspoon Erythritol
Directions:
Preheat the oven to 400°F.
In a small bowl, combine the cheese, sour cream, scallion, cilantro, and 1/2 teaspoon salt.
Insert a small sharp knife into the thickest part of each chicken breast and push it three-quarters of the way down to the thin end, being careful not to pierce the outside of the breast. Move the knife from side to side to form a wide pocket with a narrow opening. Stuff each breast with a quarter of the cheese mixture (about 1/4 cup). Secure with toothpicks. Season the chicken with the chili powder and 1 teaspoon salt.
Lightly coat a large ovenproof skillet with cooking spray and heat over medium-high heat until hot but not smoking. Place the chicken breasts into the skillet and cook until golden, about 2 minutes per side. Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the thickest part of the breast reads 165°F, 18 to 20 minutes.
Meanwhile, prepare the dressing: In a small bowl, whisk the lime juice, oil, erythritol, and a generous pinch each of salt and pepper together until combined.
Remove the chicken from the oven. Remove and discard the toothpicks, then arrange the chicken on four serving plates. Mound 1 1/4 cups greens alongside each chicken breast, then drizzle the greens with about 1 1/2 tablespoons of dressing per serving. Top each portion with 2 heaping tablespoons of chopped tomato and cilantro to taste and serve.
Adapt for Atkins 40 by serving with 2 tablespoons canned refried black beans per serving
Adapt for Atkins 100 by serving with ½ cup canned refried black beans per serving
