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
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
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
4-ounce boneless, skinless chicken breast
2 cups salad greens, to serve
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)
- Preheat the oven to 350℉ degrees.
- 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.
- Add the filling ingredients to the blender. Process into a coarse mixture.
- 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.
- Stuff the filling into the chicken breast. Fasten with a toothpick. Season the outside of the chicken breast with salt and pepper.
- 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.
- Serve with salad greens, with lemon wedges to squeeze over top.
Phase 3 - Serve with optional 1/2 cup of cooked grains.