NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup fresh spinach

2 tbsp plain Greek yogurt

1 tbsp grated parmesan cheese

1 clove garlic

1 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Finely chop the fresh spinach and mince the garlic clove.

• 3

  In a small mixing bowl, stir together the chopped spinach, minced garlic, Greek yogurt, and grated parmesan cheese until well combined.

• 4

  Using a sharp knife, slice a pocket into the thickest part of the chicken breast, taking care not to cut all the way through to the other side.

• 5

  Carefully spoon the spinach and yogurt mixture into the chicken pocket and secure the opening with toothpicks if necessary.

• 6

  Season both sides of the stuffed chicken breast with sea salt and black pepper.

• 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 preheated oven and bake for 12-15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).

• 9

  While the chicken is baking, steam the broccoli florets for 5-6 minutes until they are tender-crisp and bright green.

• 10

  Remove the chicken from the oven, let it rest for 5 minutes, and serve alongside the steamed broccoli.