NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup fresh spinach

2 tbsp Greek yogurt

1 oz feta cheese

1 clove garlic

1 tbsp olive oil

1 cup broccoli florets

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp onion powder

PREPARATION

• 1

  Carefully slice a horizontal pocket into the thickest part of the chicken breast, being careful not to cut all the way through.

• 2

  Finely mince the garlic and sauté the spinach in a small pan with a teaspoon of water until completely wilted, then squeeze out any excess moisture.

• 3

  In a small mixing bowl, stir together the wilted spinach, Greek yogurt, crumbled feta cheese, and minced garlic until well combined.

• 4

  Spoon the spinach mixture into the pocket of the chicken breast and secure the opening with two or three toothpicks.

• 5

  Season both sides of the stuffed chicken breast evenly with the sea salt, black pepper, and onion powder.

• 6

  Heat the olive oil in a medium skillet over medium heat and sear the chicken for 6 to 8 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

• 7

  While the chicken is searing, steam the broccoli florets in a steamer basket for 5 minutes until they are tender-crisp and bright green.

• 8

  Remove the toothpicks from the chicken and serve immediately alongside the steamed broccoli.