Chicken BLT

Chicken BLT

  • Author: Ashley McCrary
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 people 1x


A savory and juicy chicken breast stuffed with tomatoes, bacon, spinach and garlic mayo. This dish is Wholoe30, Keto and Paleo friendly.



BLT Chicken Breast

  • 4 large chicken breasts
  • 4 pieces of bacon ((If Whole30, bacon must be complaint))
  • 1 cup Arugula and Spinach mix
  • 1 tomato (thinly sliced)
  • 1 tsp ghee
  • 1 tbs minced garlic
  • 4 tbsp. Garlic Mayo

Garlic Mayo

  • 1 cup light olive oil
  • 1/2 tsp dry mustard
  • 1 tsp salt
  • 1 egg
  • 1/2 tsp lemon juice
  • 1 1/2 tsp chives
  • 1 1/4 tsp garlic powder
  • 1/2 tsp pepper


  1. Heat your cast iron with olive oil, ghee and minced over medium heat and preheat your oven to 375 degrees. Add in your chicken breast and season with a little pepper and garlic powder and cook evenly on each
  2. While the chicken is cooking, add 4 slices of bacon to a baking sheet and put in the oven and cook for 15 minutes on 425F. Slice the tomatoes and clean your arugula and spinach. Once the chicken is cooked (5-6 minutes on each side) evenly on both sides, add them to your cutting board to cool.
  3. Place the bacon on a paper towel and blot any remaining oil off. Once chicken breast has cooled a bit, slice each chicken breast horizontally, not all the way through, but cut ¾ way through the chicken.
  4. Add the garlic mayo inside each chicken breast, then the lettuce, tomatoes and the best part….BACON

Garlic Mayo

  1. Add all of the ingredients to a jar and use your immersion blender to mix all ingredients together until thick and creamy. If you are using a regular blender add in everything except for the light olive oil. Turn blender on medium speed and slowly add oil until it becomes thick.


I use Fourth & Heart California Garlic Ghee for this recipe. Click here for the link.

  • Category: Appetizer, Main Dish
  • Cuisine: Chicken