Blog 4 Skinny Spinach Stuffed Chicken Breast Skip to main content

Skinny Spinach Stuffed Chicken Breast

Ingredients

  • 4 (6 to 8 ounce) boneless and skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 tesapoon paprika
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 tablespoons fat-free cream cheese
  • 2 tablespoons fat-free plain Greek yogurt
  • 1/4 cup grated parmesan cheese
  • 2 cups fresh spinach, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes


Instructions

  1. Preheat oven to 375 degrees. Line a baking sheet with foil and spray with non-stick spray. Set aside.
  2. Place the chicken breasts on a cutting board and gently cut a pocket into each breast's longest side. Drizzle each with the olive oil and coat well.
  3. In a small bowl, combine the paprika, 1/2 teaspoon salt, garlic powder, and onion powder, Mix well and sprinkle over the chicken breast. Set aside.
  4. In a mixing bowl, combine the cream cheese, Greek yogurt, Parmesan, spinach, garlic clove, red pepper and remaining salt. Mix until smooth. Stuff the spinach mixture into the pocket of each chicken breast and place the stuffed breast onto the prepared baking sheet.
  5. Bake, uncovered, for 15 to 25 minutes or until chicken is cooked through and lightly browned. Let cool slightly before serving. Enjoy!

Recipes Source : Click Here
Labels:

Comments

Post a Comment

Popular posts from this blog

Chickpea Vegetable Nuggets

Ingredients 15 ounces chickpeas cooked and drained 1/2 cup grated zucchini 1/2 cup grated carrot 1/4 cup minced onion 1/2 tbsp Italian seasoning 1 tsp sea salt 1-2 cloves garlic to taste or sub 1/2 tsp garlic powder black pepper to taste 1/4 tsp paprika 2 large eggs 1 tsp olive or avocado +extra for cooking 1/2 cup oat flour or your favorite breadcrumbs Instructions Take shredded zucchini and carrots. Put it in the middle of a clean dish towel or large piece of paper towel. Wrap up the zucchini & carrots with towel squeeze a few times to help drain out some of the moisture. In your food processor, combine drained zucchini and carrots and remaining ingredients. Pulse a few times to combine. Mixture should be wet but scoop able.  Heat cooking oil in a large pan over medium high heat. Using heaping tablespoon or a small cookie scoop, portion out the mixture into the pan. Cook nuggets 3-5 minutes and flip, using the back of your spatula to gently flatten them a bit. Cook an additio...
Post a Comment
Read more

Roasted Broccoli Quinoa Salad

INGREDIENTS 1 cup dry quinoa 2 cups water (or veggie broth) ½ pound broccoli, cut into florets 1 sweet potato, chopped into ¼ – ½ inch chunks 1 can (15 oz) chickpeas 1 bunch laccinto kale, roughly chopped olive oil, as needed ¼ cup fresh parsley 3 Tablespoons feta cheese juice from one lemon 1/2 Tablespoon apple cider vinegar 2 teaspoons maple syrup 3 Tablespoons olive oil salt and ground pepper, to taste crushed red pepper, to taste (optional) INSTRUCTIONS Preheat oven to 425ºF. Rinse and drain quinoa if needed. Place quinoa and water in a medium saucepan and bring to a boil. Once boiling, reduce heat to simmer, cover and let it cook for 15 minutes. Remove from heat after 15 minutes and place quinoa in a large bowl to cool. Drain and rinse your canned chickpeas. Place the chickpeas on a paper towel or hand towel to dry. Toss broccoli and sweet potato chunks with a little olive oil and roast at 425ºF for about 20 minutes. After 20 minutes, add your kale and chickpeas to the roasting pa...
Post a Comment
Read more

Zucchini Enchiladas

Ingredients 1 tablespoon olive oil 1 large onion chopped 2 cloves garlic minced 2 teaspoon cumin 1 teaspoon chili powder Salt and pepper to taste 3 cups shredded chicken 1 1/2 cup enchilada sauce 2-3 zucchinis large 2 cups Mexican blend cheese shredded Cilantro, jalapenos, avocados for serving Instructions Preheat oven to 350°F. In a large skillet over medium heat, heat olive oil. Add onions and cook until they soften. Add garlic, cumin and chili powder. Season with salt and pepper, and cook until fragrant, about 1 minute. Add the cooked shredded chicken and 1 cup enchilada sauce, and stir until coated. On a cutting board, use a Y-shaped vegetable peeler to peel thin slices of zucchini. Each zucchini should yield about 10 wide slices. Save the ends that are hard to peel for another use. Lay out 3 slices, slightly overlapping, and top with a spoonful of chicken mixture. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture. It should yield about 24 to...
Post a Comment
Read more