Spinach Artichoke Dip Stuffed Chicken with Spaghetti Squash

Rating: 5 out of 5.

I’m just a girl who was staring at two over-sized chicken breasts and though, I should stuff these MF’ers. So I did. With my favorite spinach artichoke dip. Keto Compliant, low carb, and delicious AF. Lets get started shall we? Here are the ingredients you will need.

Recipe creates four servings. Macros per serving: 567 calories, 39g Protein, 38g Fat, 13g net Carbs

Ingredients:

  • 2 large chicken breast or 4 medium sized chicken breast
  • 2 cups mozzarella cheese, shredded
  • 16oz whole leaf spinach, fresh or frozen
  • 14oz artichoke hearts, quartered
  • Avocado Oil
  • Whole spaghetti squash, medium size (1 cup per serving)
  • toothpicks, three per chicken breast

Seasoning:

  • Parmesan with Basil and Oregano topping
  • Garlic Powder
  • Lemon Pepper
  • Bread Dipper
  • Julio’s Seasoning
  • Truffle Salt
  1. Prepping your Spaghetti Squash: Preheat your oven to 400 degrees. Cut in half lengthwise then scoop out all the seeds and fibers using a spoon. Drizzle some avocado oil and sprinkle with salt and pepper. I sometimes add lemon pepper and Julios Seasoning as well.
  2. Line a baking sheet with parchment paper and place cut side down on the sheet. Poke some holes in the skin using a fork. Here is where you can take out any aggression you have had during the week! Judgement free zone remember xoxo LOL This will cook for 40 minutes in the oven, giving you enough time to completely prepare and cook your chicken!

3. Prepping Your Chicken: Start by rinsing your chicken out in the sink, I always wash my protein before seasoning and cooking. Butterflying your chicken breast to create pockets for our delicious stuffing. Place one hand on the chicken, curving your fingers up slightly for safety. Slice meat horizontally, cutting almost to the other side. Open it like a book

4. Season both sides of the chicken with the above seasoning. I didn’t measure, I just shake away until I hear my ancestors whisper to stop. LOL Just kidding, I use tons, I would say 1 tbsp of each seasoning for each side of the chicken, but sprinkle at your own discretion.

5. Pour a bit of oil and Cook for 6 minutes on the stove at medium heat, butterfly side down. Then return to the washed cutting board.

6. Start Stuffing: If you are using fresh spinach, place on top of the cooked side of the chicken breast. If using frozen thaw out first, squeeze out all excess water before placing on chicken. You can either leave the quartered artichokes as is, or chopped into cubes. Place on top of the spinach and top off with mozzarella cheese.

7. Close your chicken breast together and to keep the insides from spilling out while cooking and moving, place three toothpicks along the open edge to seal in the stuffing. Boogie Hack: Now Season both sides of your chicken again with your seasoning. You want every bite to be flavorful and delicious.

8. Cooking your Chicken: You will add more oil to the pan and cook for 6 minutes on each side or until the chicken has cooked through. Boogie Hack: If you see parts of the chicken that are bare, sprinkle in some seasoning again. Its all about flavor in every bite! I find it easier to flip the chicken over with a spatula in one hand and a fork in another. That chicken is holding precious cargo!

9. Let your chicken rest: Once all the chicken breast has completely cooked, set aside on your washed cutting board, tray, or plate and allow the chicken to rest. This will allow all the juices to settle in and not spill out with the first cut.

10. While your chicken is resting, I like to take all of the leftover artichoke, cheese, and spinach and gather it onto a clean chopping board. Chop up into an evenly cubed mix and dump back into the pan. Scraping up all the chicken drippings, crunchy spilled over cheese, and blend together until warm and melty deliciousness.  

This step is optional, but I do think for presentation, spreading the stuffing around your chicken adds magic to your plate.

Post Roast: your oven timer should be going off by now. Remove your spaghetti squash from the oven and once cool enough to touch, use a fork to scrape the strands. I start from the outer ends and work my way to the middle. You can either fluff up and use the squash itself as a bowl or transfer your strands to a separate container. I prefer to transfer as I go, then pour back into the “squash bowl” for presentation.

Once you have plated your meal, sprinkle your Truffle salt everywhere like fairy dust magic. Because that is what it is! Magical! Enjoy!  

Here is the section you are looking for! The part where we list all of the ingredients and instructions at the bottom without reading the hard work of the blogger LOL I used to do the same thing. Judgement free zone! But you’re still a little shit and Boogie still loves you. xoxo

Ingredients:

  • 2 large chicken breast or 4 medium sized chicken breast
  • 2 cups mozzarella cheese, shredded
  • 16oz whole leaf spinach, fresh or frozen
  • 1 cup artichoke hearts, quartered
  • Whole spaghetti squash, medium size (1 cup per serving)
  • Toothpicks, three per chicken breast
  • Avocado Oil

Seasoning:

  • Parmesan with Basil and Oregano topping
  • Garlic Powder
  • Lemon Pepper
  • Bread Dipper
  • Julio’s Seasoning
  • Truffle Salt

Instructions:

  1. Prepping your Spaghetti Squash: Preheat your oven to 400 degrees. Cut in half lengthwise then scoop out all the seeds and fibers using a spoon. Drizzle some avocado oil and sprinkle with salt and pepper. I sometimes add lemon pepper and Julios Seasoning as well.
  2. Line a baking sheet with parchment paper and place cut side down on the sheet. Poke some holes in the skin using a fork. This will cook for 40 minutes in the oven, giving you enough time to completely prepare and cook your chicken!
  3. Prepping Your Chicken: Start by rinsing your chicken out in the sink, I always wash my protein before seasoning and cooking. Butterflying your chicken breast to create pockets for our delicious stuffing. Place one hand on the chicken, curving your fingers up slightly for safety. Slice meat horizontally, cutting almost to the other side. Open it like a book
  4. Season both sides of the chicken with the above seasoning. I didn’t measure, I just shake away until I hear my ancestors whisper to stop. LOL Just kidding, I use tons, I would say 1 tbsp of each seasoning for each side of the chicken, but sprinkle at your own discretion.
  5. Pour a bit of oil onto the pan and Cook or 6 minutes on the stove at medium heat, butterfly side down. Then return to the washed cutting board.
  6. Start Stuffing: If you are using fresh spinach, place on top of the cooked side of the chicken breast. If using frozen thaw out first, squeeze out all excess water before placing on chicken. You can either leave the quartered artichokes as is, or chopped into cubes. Place on top of the spinach and top off with mozzarella cheese.  
  7. Close your chicken breast together and to keep the insides from spilling out while cooking and moving, place three toothpicks along the open edge to seal in the stuffing. Boogie Hack: Now Season both sides of your chicken again with your seasoning. You want every bite to be flavorful and delicious.
  8. Cooking your Chicken: You will add more oil to the pan and cook for 6 minutes on each side or until the chicken has cooked through. Boogie Hack: If you see parts of the chicken that are bare, sprinkle in some seasoning again. Its all about flavor in every bite! I find it easier to flip the chicken over with a spatula in one hand and a fork in another. That chicken is holding precious cargo!
  9. Let your chicken rest: Once all the chicken breast has completely cooked, set aside on your washed cutting board, tray, or plate and allow the chicken to rest. This will allow all the juices to settle in and not spill out with the first cut.
  10. While your chicken is resting, I like to take all of the leftover artichoke, cheese, and spinach and gather it onto a clean chopping board. Chop up into an evenly cubed mix and dump back into the pan. Scraping up all the chicken drippings, crunchy spilled over cheese, and blend together until warm and melty deliciousness.  This step is optional, but I do think for presentation, spreading the stuffing around your chicken adds magic to your plate.
  11. Post Roast: your oven timer should be going off by now. Remove your spaghetti squash from the oven and once cool enough to touch, use a fork to scrape the strands. I start from the outer ends and work my way to the middle. You can either fluff up and use the squash itself as a bowl or transfer your strands to a separate container. I prefer to transfer as I go, then pour back into the “squash bowl” for presentation.
  12. Once you have plated your meal, sprinkle your Truffle salt everywhere like fairy dust magic. Because that is what it is! Magical! Enjoy!  

3 thoughts on “Spinach Artichoke Dip Stuffed Chicken with Spaghetti Squash

  1. Tried this tonight. Super quick and full of flavor. My kids and husband stuffed this down without even asking what the green stuff was. The truffle salt is bomb dignify! Highly recommended!!

    Like

  2. I struggle to find healthy meals that my 3 boys would like! Made this dish today for lunch and my boys loved it!! Little Jesse said “mom I could eat this everyday”

    Liked by 1 person

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