Name: Cheesy Spinach and Rotel Stuffed Chicken Breast
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 16 oz boneless (skinless chicken breeats (4-5 oz each)); 1 10 oz. pkg frozen chopped spinach (thawed and drained); 1 10 oz. can mild Rotel diced tomatoes and green chilies (drained); 1/2 cup shredded cheese- your favorite type (increase to 3/4 cup if you want filling extra cheesy); salt and pepper to taste; 1-2 teaspoons olive oil; cumin powder; garlic powder; paprika; 1/2 cup diced onions (optional); 1 can black beans (optional); 1/4 cup chicken broth (optional)

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spinach dip stuffed chicken

I’m always on the look out for easy low carb recipes that I can throw together fast! Here’s a spinach dip stuffed chicken recipe I created with a few items I always keep in my pantry/freezer.

If you decide to use the black bean option in the recipe, you will get about 15gm of high fiber carb for each 1/2 cup serving of beans. Beans are a great carb option for most people as they generally do not tend to spike glucose levels. Stuffed chicken breasts would be a flavorful 1-pan meal to serve family or friends following a diet for diabetes control.

Stuffed Rotel and Spinach Chicken Breast

Cheesy Spinach and Rotel Stuffed Chicken Breast

Make this diabetes-friendly, one-dish meal using items you probably already have on hand. Tender chicken breasts stuffed with spinach, rotel and cheese make a quick, low carb meal option.

4.17 from 6 votes

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Course: Main Course

Cuisine: American

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings:

Calories: 353kcal

Author: Easyhealthllc

Ingredients

16 oz boneless skinless chicken breeats (4-5 oz each)
1 10 oz. pkg frozen chopped spinach thawed and drained
1 10 oz. can mild Rotel diced tomatoes and green chilies drained
1/2 cup shredded cheese- your favorite type increase to 3/4 cup if you want filling extra cheesy
salt and pepper to taste
1-2 teaspoons olive oil
cumin powder
garlic powder
paprika
1/2 cup diced onions optional
1 can black beans optional
1/4 cup chicken broth optional

Instructions

Preheat oven to 375 degrees F.
Butterfly chicken breasts. (Cut partially through the center of chicken breast making a pocket)
Combine spinach, diced tomatoes & chilies and cheese in a medium bowl. Add salt and pepper to taste.
Divide spinach mixture into 4 portions and stuff into each chicken breast.
Sprinkle chicken breasts with seasonings.
Heat oil in oven-proof skillet.
(Saute onions and black beans -if using. Remove from skillet and add 1 tsp. oil to skillet)
Add stuffed chicken breasts to skillet and cook until browned on each side (about 3 minutes per side)
(Return black beans and onions to skillet if using. Add 1/4 cup chicken broth to keep beans from drying out)
Cover pan with oven-proof lid or foil and place in oven.
Bake 20-30 minutes or until internal temp of chicken reaches 165 degrees F.