Grilled Stuffed Chicken With Keto Veggies Recipe

Fusion cuisine

Grilled Stuffed Chicken with Keto Veggies recipe

About this recipe

A delicious keto-friendly dinner featuring grilled chicken breast stuffed with jalapeno and served with a side of zucchini and mushrooms. Perfect for those seeking a low-carb, high-protein meal.

Ingredients

  • 340G Weight Watchers Naked Katsu Chicken Breasts
  • 199G La Costena Sliced Green Jalapeno Peppers, 199G
  • 50G Pepper Black Ground BWFO
  • - Truffle Butter
  • 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
  • 500G Mixed Wild Mushrooms, 500G
  • 1 Head Organic Romaine Lettuce
  • 600G Picard Organic Spinach Leaves
  • - Chilli Powder Rajah
  • - Kikkoman Soy Sauce

Instructions

  1. 1. Preheat your grill to medium-high heat.
  2. 2. Take 2 boneless chicken breasts and make small incisions to slide slivers of 1 jalapeno into each breast.
  3. 3. Season the chicken breasts with 1 pinch of chili powder, a sprinkle of black pepper, and spray with 1 tbsp of melted butter.
  4. 4. Slice 1 zucchini lengthwise and season with a sprinkle of black pepper and spray with 1 tbsp of melted butter.
  5. 5. Slice 6 mushrooms in half, skewer them, and spray with 1 tbsp of melted butter. Season with a sprinkle of black pepper.
  6. 6. Place the chicken breasts, zucchini slices, and mushroom skewers on the grill. Brush the chicken with 1 tbsp of dark soy sauce and cook for about 6-8 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C). Flip the vegetables occasionally to ensure even cooking.
  7. 7. While the chicken and vegetables are grilling, prepare a salad with 4 romaine lettuce leaves and 4 spinach leaves.
  8. 8. Once the chicken and vegetables are cooked, slice the chicken and plate it on top of the salad. Add the grilled zucchini and mushrooms on the side.
  9. 9. Drizzle the remaining 1 tbsp of dark soy sauce over the salad as a dressing and serve immediately.