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Spinach Stuffed Chicken

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Spinach Stuffed Chicken

Turn an ordinary chicken breast into a protein-packed dish that is not only delicious and metabolism-boosting but full of alkalizing veggies and healthy fats. The power is on your plate! 

Metabolism Revolution - Part 2 Dinner, Phase 3* | Serves 1
Prep time: 20 minutes | Total time: 45 to 55 minutes

INGREDIENTS MEAL MAP A and B

Crust:

2 tablespoons raw almonds

1/4 tsp paprika

1/4 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon garlic powder

1 tablespoon liquid egg white


Filling:

1/4 cup spinach, lightly packed

1/4 cup fresh basil leaves, lightly packed

1 1/2 tablespoons walnuts

2 teaspoons olive oil

1/2 teaspoon minced garlic

Pinch salt


Chicken:

4-ounce boneless, skinless chicken breast

2 cups salad greens, to serve

Lemon wedges

MEAL MAP C ADAPTATIONS 

8-ounce boneless, skinless chicken breast
(or 4-ounce chicken breast and additional protein like lentils or beans on the side) 

DIRECTIONS

  1. Preheat the oven to 350℉ degrees.
  2. Grind the almonds finely in a blender. Transfer the ground almonds to a plate, stir in the paprika, salt, pepper, and garlic powder, and set aside. Place the egg white in a shallow bowl, and set aside.
  3. Add the filling ingredients to the blender. Process into a coarse mixture.
  4. With a mallet, lightly pound the chicken breast to an even thickness. Using a sharp knife, make a deep pocket inside the chicken breast. Don't cut all the way through.
  5. Stuff the filling into the chicken breast. Fasten with a toothpick. Season the outside of the chicken breast with salt and pepper.
  6. Roll the chicken breast in the egg white, and then in the almond mixture to coat. Place the chicken in a lightly oiled baking dish. Bake 25 to 35 minutes, or until a thermometer inserted in the center registers 165℉ degrees.
  7. Serve with salad greens, with lemon wedges to squeeze over top. 

Phase 3 - Serve with optional 1/2 cup of cooked grains. 

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