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.
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