“Keto-Friendly Egyptian Feta Stuffed Chicken Breast with Roasted Vegetables and Garlic Herb Sauce”

Allergens

Dairy (Feta Cheese)

Ingredients

• 6 boneless, skinless chicken breasts
• 8 oz feta cheese, crumbled
• 1/2 cup almond flour
• 2 cups mixed vegetables (e.g., zucchini, bell peppers, cherry tomatoes)
• 4 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup olive oil
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Make a horizontal cut in each chicken breast to create a pocket for the feta cheese.
3. Stuff each chicken breast with crumbled feta cheese and season with salt and pepper.
4. Dredge the stuffed chicken breasts in almond flour, shaking off excess.
5. In a large oven safe skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken breasts and cook for 3 minutes per side or until golden brown. Transfer to a baking dish and bake for 15 20 minutes or until cooked through.
6. Toss the mixed vegetables in a bowl with remaining olive oil, salt, and pepper. Spread them around the stuffed chicken breasts in the baking dish. Roast for an additional 15 20 minutes, or until vegetables are tender.
7. In a small bowl, combine minced garlic, parsley, dill, and a pinch of salt. Gradually whisk in olive oil to create a smooth sauce.
8. To plate, arrange the roasted chicken breasts on top of the vegetables, drizzle with the garlic herb sauce, and serve immediately.

Chef’s Insight

The combination of feta cheese with almond flour adds a unique twist to traditional Egyptian cuisine while staying true to its flavors.

Notes

This recipe can be easily doubled or tripled to serve a larger crowd.