Recipes

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

650.1cal

Calories

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How to Calculate Atkins Net Carbs

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INGREDIENTS

  • 4 oz Cabot Pepper Jack Cheese
  • 0 1/3 cup Sour Cream
  • 1 medium (4-1/8" long) Scallions, raw
  • 2 Tbsp Cilantro, fresh, chopped
  • 1 3/4 teaspoon(s) Kosher salt (1/4 tsp= 1.5 g)
  • 32 oz Chicken Breast Filet, skinless
  • 2 teaspoon Chili powder
  • 2 serving Olive Oil Pam (0.5g = 0.6sec spray)
  • 1 each Tomato, medium 4.6 oz
  • 4 Tbsp Lime Juice
  • 3 Tbsp Olive Oil
  • 0 1/2 tsp Erythritol
  • 0 1/8 tsp Black Pepper, ground
  • 5 cup (47.3g) Mixed Baby Greens

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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