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Spinach and Pepper Jack Stuffed Chicken

Orange Icon  Spinach and Pepper Jack Stuffed Chicken

Orange Icon  Spinach and Pepper Jack Stuffed Chicken

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Submitted by: Melissa Pruitt

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Servings: 5

This is a quick and easy recipe and so full of flavor!

  • 3 pce. tomatoes, sundried, organic
  • 1 tbs. vinegar, balsamic, organic
  • 1 clove garlic, fresh, organic
  • 1/4 tsp. sea salt, unrefined and pure
  • 3 tbs. olive oil, extra virgin, unrefined and unfiltered, organic
  • 2 tbs. basil, fresh, organic
  • 5 chicken breast, skin-on, organic, free-range
  • 1 tbs. coconut oil, raw, extra-virgin, organic
  • 9 oz. spinach, fresh, organic
  • sea salt, unrefined, & fresh ground pepper, organic to taste
  • 1 c. cheese, colby or pepper jack, raw, grass-fed or pastured, organic

Combine sun-dried tomatoes, balsamic vinegar, garlic, sea salt, olive oil, and fresh basil in a food processor and pulse a few times to combine. Pour the mixture over the raw chicken breasts in a shallow bowl or Ziploc bag to marinate. Cover and refrigerate for 30 minutes or more.

Heat coconut oil in a pan over medium high heat. Add spinach, and toss to coat with the oil. Season with salt and pepper to taste. Once spinach has wilted down, remove from heat to a separate mixing bowl. Allow to cool.

Take the chicken breasts and cut a pocket on the thickest side of each one. Add shredded pepper jack cheese to the mixing bowl with the cooled spinach and stir. Use a spoon to scoop the mixture and stuff into each pocket of your chicken breasts.

Place on George Foreman grill and cook until done, about 5-7 minutes.

I serve green beans with caramelized onions and almonds on the side.