Spinach & Cranberry Stuffed Chicken Breast
You can totally use 1 – 2% fat ricotta cheese to make this, but when doing that keep in mind that the fat content will go up, so you may want to just use a bit less to keep the fat low and the carbs on high to keep this as a good after workout dinner. This Spinach & Cranberry Stuffed Chicken Breast is one of Kyra Williams Fitness’ clean eating recipes.
Clean eating, gluten free, grain free
Ingredients:
4 skinless, boneless chicken breasts
2 cups chopped raw spinach
1 cup fat free ricotta cheese
1 ½ cup dried cranberries (no sugar added)
1 cup quinoa
1 cup water
1 cup low sodium chicken broth
Sea salt, to taste
Directions:
Preheat oven to 350. In a bowl, combine ricotta, spinach and cranberries, adding sea salt to taste. Using a shark knife, cut a small slit in each chicken breast, wiggling it around inside to create a pocket that runs much of the length of the breast. Stuff ¼ of the ricotta mixture into each breast. Meanwhile, combine quinoa, water and broth in a 9 x 13 glass baking dish, then place chicken atop. Bake in oven until chicken is cooked, about 1 hour.
Nutrition:
*Makes 4 servings*
Calories: 380
Fat: 9g
Carbs: 39g
Protein: 37g
P.S. Do you like this recipe and want more like it?
Check out the Lean Body Cookbook & Meal Planning Guide today!