This was a great meal that was easy to prep ahead and then throw in the oven later. And even better, it was totally kid approved!
And for the sweet potatoes, I wrapped them in foil and threw them in the crock pot for 4-5 hours on high, or you could do longer on low. I served them with a tsp of agave nectar and a sprinkle of cinnamon.
Broccoli and Cheese Stuffed Chicken Breasts
serves 2
Broccoli and Cheese Stuffed Chicken Breasts
Ingredients:
- 4 4oz Chicken Breasts ,pounded out thinly
- One head of Broccoli
- 2/3 cup shredded cheddar cheese
- garlic powder
- Italian seasoning
Directions:
- Preheat oven to 400
- Blanch broccoli in boiling water and then immediately put in ice water bath
- Chop 1 cup of broccoli into small pieces and add 1/3 cup cheddar cheese and garlic powder to broccoli and mix
- Season chicken with italian seasoning and spoon 1/4 of broccoli and cheese mixture to each chicken breast.
- Fold breast in half and secure with toothpicks
- Top with remaining 1/3 cup cheese
- Bake for approx 20 minutes or until chicken reaches 185 degrees
- While chicken is baking, take the rest of the broccoli and sauté with tomatoes and minced garlic in 1 tsp coconut oil.
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