Makes 2 Servings
Macros: 421cal, Fat 24g, Carbs 18g, Fibre 5g, Protein 36g
227g Chicken Breast (boneless)
2 Tbsps Avocado Oil (divided)
1/2 cup Ricotta Cheese
2 cups Baby Spinach (finely chopped)
1/2 tsp Sea Salt (divided)
4 cups Broccoli (chopped into florets)
Preheat oven to 375ºF (190ºC).
Make a slice lengthwise in each chicken breast to create a deep pocket. Coat well with half the oil and set aside.
In a bowl, mix together the ricotta, spinach and half the sea salt until well combined. Stuff the ricotta mix into each chicken breast. Transfer chicken to the middle of a glass baking dish.
Add broccoli to the baking dish and coat with the remaining oil. Sprinkle the remaining salt over the broccoli and chicken. Bake for 30 minutes or until chicken is tender and cooked through.
Remove the chicken from the oven and serve. Enjoy!
No Ricotta Cheese: Use goat cheese, cashew cheese or tofu ricotta cheese instead.
No Avocado oil: Use olive oil or coconut oil instead.
Leftovers: Keep refrigerated in an airtight container up to 3 days.