Spinach and Leek Stuffed Chicken



Protein (g)


Carbs (g)


Fat (g)


  • 1 tsp ghee or coconut oil

  • 30g leek, washed and finely chopped

  • 2 garlic cloves, finely chopped

  • 20g fresh spinach leaves, roughly chopped

  • 35g cream cheese (use dairy free if preferred)

  • 3/4 tsp paprika

  • a pinch of sea salt and ground black pepper

  • 2 x 180g chicken breasts


Preheat oven to 180 ̊C/350 ̊F. Line a baking tray with two sheets of foil, large enough to wrap the chicken breasts in.

Melt the ghee/oil in a large frying pan over a medium heat. Add the leek and garlic and sauté gently for 3-4 minutes, stirring occasionally. Remove from heat and allow to cool for 5 minutes.

Place the spinach, cream cheese, paprika, salt and pepper in a bowl. Add the cooked
leek and garlic and stir well to combine.

Cut an incision into the thick side of each chicken breast then carefully cut into the incision to make a pocket. Try not to cut all the way through the breast. Stuff each breast with the mixture.


Place each stuffed chicken breast onto a sheet of foil. Wrap the chicken in a parcel.
Bake for 15-20 minutes or until the chicken is cooked thoroughly.

Store any leftover chicken in an airtight container and refrigerate for up to 2 days.