I think the official sandwich of summer HAS to be a BLT, right?! We'll I'm all about making things as healthy as they can be while still enjoying the full flavor! These bun-less BLT low-carb Stuffed Chicken Breasts are just the ticket to that bacon, lettuce, tomato craving!
Instead of using regular sandwich bread, we will butterfly the chicken breast and stuff it with those BLT flavors you know and love! I actually prepared this for my 30 Minute Monday segment on my Instagram.
Click on over to watch me make these BLT Stuffed Chicken Breasts!
Table of Contents
Ingredients For Low Carb Stuffed Chicken
So my first tip to making this healthy BLT is to use turkey bacon! My husband now swears he likes it more than original and I prefer it too!
- Turkey Bacon
- Greek Yogurt (swapping out that mayo for something a little lighter & It's got a tang to it!
- Cheddar cheese
- Spinach
- Chicken Breasts
- Salt and Pepper
- Cherry Tomatoes
This technically isn't a BLT. Because no lettuce! But have you ever heated up iceberg lettuce? Not the best texture. Spinach wilts nicely and gives great color.
How to Butterfly a Chicken Breast
So to get all of our goodies stuffed into the actual chicken breast, we need to create a "pocket" or butterfly the chicken.
- Grab a sharp knife and slowly make a cut into the side of the chicken breast, lengthwise.
- Do not cut all the way through, leave enough so you can "butterfly" the chicken breast open
- Place ingredients inside the chicken breast on one "wing"
- Close the other "wing" over it and secure with toothpicks, twine, or just leave it!
Making Low Carb BLT Chicken Breasts
Stuffing these chicken breasts is so easy! This recipe is done in 30 minutes and you've got yourself a low carb, flavor packed dinner.
- Pre heat oven to 350 as well as a skillet over medium high heat.
- Mix greek yogurt, chopped spinach, shredded cheddar, tomatoes, bacon, salt and pepper in a mixing bowl.
- Butterfly chicken breasts and fill the middle with the BLT filling.
- Fold over the chicken breast and cook in the skillet for 5 minutes on each side.
- Place skillet in the oven for 10 minutes to finish cooking.
Sides To Serve With Stuffed Chicken Breast
This light stuffed chicken goes well with anything from a bright salad to a hearty soup or crusty bread!
- Tabbouli a traditional Lebanese salad made from tons of parsley, mint, cucumber, and bulger wheat. It's light, lemony, and goes well with almost any protein.
- Artisan Dutch Oven Bread and Dipping Oil Is there a better duo than crusty bread and herbed olive oil? No. There isn't!
- Loaded Veggie Soup preps in no time at all and gives you a reason to use up all of those vegetables in the fridge.
BLT Stuffed Chicken Breasts
Equipment
- Cast iron skillet
- sharp knife
- mixing bowl
Ingredients
- 4 boneless skinless chicken breasts
- 2 cups chopped spinach
- 5 slices of cooked turkey bacon or regular bacon!
- 3 tablespoons shredded white cheddar cheese
- ½ cup chopped cherry tomatoes
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ cup greek yogurt
Instructions
- Pre heat oven to 350 as well as a skillet over medium high heat.
- Mix greek yogurt, chopped spinach, shredded cheddar, tomatoes, bacon, salt and pepper in a mixing bowl.
- Butterfly chicken breasts and fill the middle with the BLT filling.
- Fold over the chicken breast and cook in the skillet for 5 minutes on each side.
- Place skillet in the oven for 10 minutes to finish cooking.
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