Baked Pepper Jack and Spinach Stuffed Chicken
This recipe is simple, quick to prepare yet very delicious. As busy personal trainers and business owners, we often don’t get home until after 8:00–thus making it challenging to prepare, cook, and eat a healthy meal and still get into bed at a reasonable hour. We often equate eating healthy with eating boring repetitive meals. However, dedicating your life to fitness and bettering your health doesn’t mean you have to eat plain chicken and broccoli at every meal. This is just one easy way to spice your chicken up!
2 lbs of chicken (4 large chicken breasts–the leftovers can be used as lunch the next day)
Cajun Seasoning (I like Weber’s)
4 oz. Light Pepper Jack Cheese
1 bag Spinach OR 1 package of frozen spinach
1 bag of organic precut broccoli florets
1 Tbsp Olive Oil or Coconut Oil
Weber’s garlic and herb seasoning
*Serves about 4 people, or use the left-overs as your lunch for the next day (or dinner for 2 nights)!
Preheat the oven to 350 degrees. Wash and trim any fat off of the chicken breasts. Cut about 4-6 slices in the chicken breasts (make sure to not slice all the way through the breasts). Sprinkle your desired amount of Cajun seasoning on each side of every chicken breast. Place the chicken breast on a non-stick baking pan lined with foil. Wash your hands and set aside.
Heat a pan on low heat and spray with non-stick cooking spray. Saute spinach until it is wilted. Take off of heat and let cool. While spinach is cooling, cut the cheese into small slices (each breast will get about 1 oz of cheese or 2-3 slices). Add slices of cheese and sautéed spinach to the slits you cut previously in the chicken breast.
For roasted broccoli, line a baking sheet with foil. Toss broccoli with 1 tbsp of olive oil or coconut oil and sprinkle with your desired amount of garlic and herb seasonings. Spread out on baking sheet.
Bake both the broccoli and chicken at 350 degrees for about 30 minutes or until chicken is thoroughly cooked.
From our kitchen to yours!