Low-Carb Baked Feta Chicken

Want to make an easy keto dinner recipe in one skillet and in under 30 minutes? You're in the right place!

This is my take on TikTok's viral Baked Feta Pasta tweaked to fit a keto lifestyle. As the recipe suggests, there is no pasta in this recipe. Instead we're using spinach, which is ultra low in carbs and high in electrolytes, and chicken, which is a fantastic source of protein.

You can also make my original version with keto-style pasta which uses palmini noodles and no meat, making it a tasty vegetarian keto option.

We all have different dietary needs so it's only natural that you may need to adjust the macros in this recipe. You can make any adjustments directly in the KetoDiet App by cloning any of the recipes from my blog and customizing them to fit your macros and preferences.

Preparation time

Hands-on:    10 minutes
Overall:     30 minutes

Nutritional values (per serving, 1 chicken breast + vegetables)

Total Carbs	14.1	grams
Fiber	6.4	grams
Net Carbs	7.7	grams

Protein	52.1	grams
Fat	43.4	grams
of which Saturated	12.2	grams

Energy	649	kcal

Magnesium	172	mg (43% RDA)
Potassium	1,491	mg (75% EMR)

Macronutrient ratio: Calories from carbs (5%), protein (33%), fat (62%)

Ingredients (makes 2 servings)

2 skinless and boneless chicken breasts (340 g/ 12 oz)
pinch of sea salt and pepper
300 g cherry tomatoes (10.6 oz)
¹/₂ block feta cheese (100 g/ 3.5 oz)
¹/₄ cup extra virgin olive oil (60 ml/ 2 fl oz)
2 cloves garlic, minced
300 g frozen spinach, drained (10.6 oz)
fresh basil or parsley, to serve

Instructions

Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Season the chicken breasts with salt and pepper. Mince the garlic. Wash the cherry tomatoes and remove the green parts. Once defrosted, squeeze out any liquids from the spinach.
Place the chicken breasts in a hot pan greased with about a tablespoon of the olive oil. Cook for 1 to 2 minutes per side, until lightly browned.
To the hot skillet, add the cherry tomatoes and feta. Drizzle the remaining olive oil all over. Place in the oven and bake for about 20 minutes.
Remove from the oven. Transfer the cooked chicken breasts on a plate and set aside. Add the drained spinach to the hot skillet and stir through the ingredients. If needed, place back in the oven for a minute or two to heat up.
Serve with the cooked chicken breasts and fresh herbs (parsley or basil work best).
To store, place in a sealed container and refrigerate for up to 3 days.