Nachos Stuffed Chicken Breast Recipe


Atkins "Nachos" Stuffed Chicken Breast
6.8g
Net Carbs
Prep Time: 25 Minutes
Style:Mexican
Cook Time: 25 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

79.5g

Protein

31.6g

Fat

1.8g

Fiber

650.1kcal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 2 Cilantro, fresh, chopped
  • 32 Chicken Breast Filet, skinless
  • 1 3/4 Kosher salt (1/4 tsp= 1.5 g)
  • 4 Cabot Pepper Jack Cheese
  • 2 CHILI POWDER
  • 3 OLIVE OIL
  • 1 Tomato, medium 4.6 oz
  • 1 Scallions, raw
  • 0 1/3 SOUR CREAM
  • 0 1/2 Erythritol
  • 0 1/8 Black Pepper, ground
  • 4 Lime Juice
  • 5 Mixed Baby Greens
  • 2 Olive Oil Pam (0.5g = 0.6sec spray)

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

Cooking Tip

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