Keto Spinach and Ricotta-Stuffed Chicken Breast

Keto Spinach and Ricotta-Stuffed Chicken Breast


  • 2 boneless skinless chicken breasts. 
  • 6 ounces fresh spinach. 
  • ¼ cup of ricotta cheese.
  • Cooking spray or 1 tablespoon of avocado oil.
  • ½ teaspoon garlic powder. 
  • Pinch of salt, black pepper.


  1. In a pan on medium heat, add oil then the spinach, sauté for 3 minutes. Season with garlic powder, salt, and black pepper. 
  2. After 3 minutes remove from the pan and let the spinach cool. Add in the ricotta and mix it with spinach. 
  3. Season the chicken breasts with salt and black pepper from both sides. 
  4. Slit the side of each chicken breast lengthwise. 
  5. Add around 4-3 tablespoons of the ricotta-spinach mixture inside the chicken breasts. Spray the chicken breasts with oil spray. 
  6. Set air- fryer temperature to 360 degrees, and cook the chicken breasts for 10 minutes for each side of the breasts. 
  7. Remove the chicken from the air-fryer and let rest for 5 minutes before cutting into it.

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