Spinach and Pepper Jack Stuffed Chicken
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Spinach and Pepper Jack Stuffed Chicken

Submitted by: Isabel De Los Rios

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Servings: 5

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


    1 tbsp. coconut oil

    sea salt & black pepper to taste

    1 c. pepper jack cheese

    3 pce. sun-dried tomatoes

    1 tbsp. balsamic vinegar

    1 clove garlic

    1 1/2 lbs. chicken breast, skin-on

    1/4 tsp. sea salt

    3 tbsp. extra virgin olive oil

    9 oz. spinach

    2 tbsp. fresh basil


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.