“Delightful Keto Turkish Lunch: Succulent Grilled Chicken with Creamy Spinach Stuffed Peppers”

Allergens

Dairy (cream cheese), Tree Nuts (walnuts)

Ingredients

• 2 large bell peppers (assorted colors)
• 1 lb boneless, skinless chicken breasts
• 2 cups fresh spinach
• 4 oz cream cheese
• 1/2 cup walnuts, chopped
• 2 cloves garlic, minced
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp ground black pepper
• 1/4 tsp sea salt
• 2 tbsp olive oil
• Fresh parsley for garnish

Instructions

1. Preheat the grill to medium high heat, around 375°F (190°C).
2. Cut the bell peppers in half lengthwise and remove seeds. Set aside.
3. In a large mixing bowl, combine spinach, cream cheese, walnuts, garlic, cumin, paprika, ground black pepper, and sea salt. Mix until well combined.
4. Stuff each bell pepper half with the spinach mixture, filling to the top.
5. Season the chicken breasts with salt, pepper, and paprika. Drizzle with olive oil.
6. Place the stuffed peppers on the grill, followed by the seasoned chicken breasts. Cook for 18 20 minutes, turning peppers occasionally to avoid burning, until the internal temperature of the chicken reaches 165°F (74°C) and the peppers are tender.
7. Remove from the grill and let rest for 5 minutes. Garnish with fresh parsley before serving.

Chef’s Insight

The combination of spices in this dish enhances the flavors of both the chicken and stuffed peppers, creating a harmonious dining experience.

Notes

Adjust the amount of spices to suit your taste preferences. - For a vegetarian option, replace the chicken with portobello mushrooms or grilled zucchini.