Elevate your weeknight dinner with this Keto Stuffed Chicken Breast, a symphony of flavors and textures. Tender chicken breasts are transformed into culinary masterpieces with a vibrant pesto and creamy cauliflower filling, creating a dish that's both satisfying and delightfully low-carb.

Follow The Directions

01

Step

Prepare the Pesto: Combine basil, olive oil, pine nuts, garlic, lemon zest, lemon juice, salt, and pepper in a blender or food processor. Process until smooth and creamy. Transfer to a container and refrigerate. (Prep time: 10 minutes)

02

Step

Preheat Oven: Preheat your oven to 350°F (175°C).

03

Step

Steam the Cauliflower: Place cauliflower florets in a steamer basket over simmering water. Cover and steam until tender, about 8-10 minutes. Transfer steamed cauliflower to the blender, add 2 tablespoons of the prepared pesto, and blend until smooth. (Cook time: 10 minutes)

04

Step

Season the Chicken: In a small bowl, mix together garlic powder, cayenne pepper, salt, and pepper. Rub this spice mixture evenly over both chicken breasts.

05

Step

Sear the Chicken: Make a deep horizontal cut into the side of each chicken breast to create a pocket for the filling. Heat coconut oil in a skillet over medium heat. Sear chicken breasts on both sides until lightly browned, about 5 minutes total. (Cook time: 5 minutes)

06

Step

Stuff and Bake: Remove chicken from skillet and let cool slightly. Carefully spoon the pesto-cauliflower mixture into the pocket of each chicken breast. Place stuffed chicken breasts on a rimmed baking sheet. (Prep time: 5 minutes)

07

Step

Bake: Bake in the preheated oven until the chicken is cooked through and the internal temperature reaches 165°F (74°C), about 20-25 minutes. Let rest for a few minutes before serving. (Cook time: 25 minutes)