Stuffed Chicken Breast

Let's be honest, we are all sick of chicken breast. How many times have you cooked chicken breast that came out dry and boring? We used to have this problem, but after many failed experiments we have finally perfected this staple bodybuilding dish!
 

What you need:

• 4 4oz chicken breasts
• 2 c diced mushrooms
• 2 c fresh spinach
• 2 large diced tomatoes
• 3 cloves of minced garlic
• 1 large onion
• 1 c Greek yogurt
• Salt and pepper (to taste)

What you do:

1. Spray Pam on a medium heat skillet.
2. Add mushrooms, tomatoes, garlic, onions, Greek yogurt and spices.
3. Sautee the vegetables until tender and the onions are translucent.
4. Cut the chicken breasts horizontally to form a pocket in each one of them.
5. Stuff each chicken breast with fresh spinach and the sautéed vegetables.
6. Put in the oven and bake for 30-40 minutes on 400.

This recipe goes well on a bed of brown rice. If some of the sautéed vegetables are left over you can put them on top of the rice, or just eat them as a garnish if you are cutting carbs.

Makes 4 servings.  


Nutrient breakdown per serving:

• Calories: 219
• Fat: 1
• Carbs: 15
• Protein: 35
• Fiber: 3

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