NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 cup Baby Spinach

1/4 cup Whole Wheat Flour

1 large Egg

1 large Egg White

1/4 cup Nonfat Milk

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

• 1

  Thinly slice the chicken breast and season with salt and pepper.

• 2

  In a nonstick skillet, heat the olive oil over medium heat and sauté the chicken until it is cooked through and lightly browned. Remove from the skillet and set aside.

• 3

  In the same skillet, add the baby spinach and sauté lightly until just wilted. Combine the chicken and spinach together.

• 4

  To make the crepe batter, whisk together whole wheat flour, the whole egg, egg white, nonfat milk, and a pinch of salt until smooth. Let the batter rest for 5 minutes.

• 5

  Heat a nonstick crepe pan or skillet over medium heat. Lightly coat with nonstick spray if needed. Pour about 1/4 cup of batter onto the pan and swirl to form a thin layer. Cook for about 1-2 minutes until the edges lift slightly, then flip and cook for another minute. Repeat to create two crepes.

• 6

  Spread a thin layer of nonfat Greek yogurt on each crepe, spoon the chicken and spinach mixture down the center, and fold or roll the crepes.

• 7

  Serve warm and enjoy this creamy, protein-packed meal.