Keto Chicken Spinach Braid Recipe

About this recipe

A delicious and low-carb dinner option featuring tender chicken, creamy cheeses, and spinach wrapped in a keto-friendly dough. Perfect for solution seekers looking for a satisfying meal.

Ingredients

• 350G Typically Daylesford Organic Chicken Breasts
• 500 G Marco Alimentari Italian Ricotta Cheese
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 100 G Jumbo Garlic 100g
• - Provolone Piccante Cheese
• 395G D'Aucy Chopped Spinach
• 1 Kg Pariani Sicilian Peeled Almond Flour, 1Kg

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. Boil 3 chicken breasts in water until fully cooked, about 15-20 minutes. Remove from water, let cool slightly, and dice into small pieces.
3. 3. Squeeze excess water out of fresh spinach by pressing it through a sieve or using a clean kitchen towel.
4. 4. In a large bowl, combine the diced chicken, spinach, 1 cup ricotta cheese, 1/4 cup grated Parmesan cheese, and 1 minced garlic clove. Mix until evenly combined.
5. 5. Roll out almond flour into a rectangle on a parchment-lined baking sheet, pressing the edges together to seal.
6. 6. Spread the chicken-spinach mixture in a line down the center of the dough rectangle. Top with 3 slices of provolone cheese.
7. 7. Cut the dough on either side of the filling into strips, then alternately fold each strip over the filling to create a braided pattern.
8. 8. Bake in the preheated oven according to the almond flour package instructions, typically 12-15 minutes, or until golden brown and cooked through.
9. 9. Remove from the oven, let cool for a few minutes, and slice into portions to serve.