NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup fresh spinach

0.25 cup plain Greek yogurt

0.5 oz feta cheese

1 tbsp extra virgin olive oil

2 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

1 cup asparagus

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Finely chop the fresh spinach and mince the garlic cloves.

• 3

  In a small mixing bowl, combine the Greek yogurt, crumbled feta cheese, minced garlic, and chopped spinach until the mixture is well incorporated.

• 4

  Place the chicken breast on a cutting board and use a sharp knife to cut a horizontal pocket into the thickest part, being careful not to cut all the way through.

• 5

  Stuff the spinach and yogurt mixture into the chicken pocket and secure the opening with a toothpick if necessary.

• 6

  Season both sides of the chicken breast with sea salt, black pepper, and smoked paprika.

• 7

  Heat the olive oil in an oven-safe skillet over medium-high heat and sear the chicken for 3-4 minutes per side until a golden crust forms.

• 8

  Transfer the skillet to the oven and bake for 12-15 minutes, adding the trimmed asparagus to the pan for the final 8 minutes of roasting.

• 9

  Remove from the oven once the chicken reaches an internal temperature of 165°F and let it rest for 5 minutes before serving.