Makes 2 servings
Macros: 307 cal, fat 22, carbs 3g, protein 25g, fibre 1g
SERVED WITH 2 x 100g VEGGIES, any kind
Ingredients:
2 x 150g chicken breasts, boneless skinless
1/2 tablespoon olive oil or avocado oil
1/2 teaspoon paprika
1/2teaspoon salt, divided
¼ teaspoon garlic powder
¼ teaspoon onion powder
2 ounces cream cheese, softened
1/8 cup grated Parmesan
1 tablespoons mayonnaise
1 cups chopped fresh spinach
1 teaspoon minced garlic
½ teaspoon red pepper flakes
Preheat oven to 375 degrees.
Directions:
Place the chicken breasts on a cutting board and drizzle with oil. Add the paprika, 1/2 teaspoon salt, garlic powder, and onion powder to a small bowl and stir to combine. Sprinkle evenly over both sides of the chicken. Use a sharp knife to cut a pocket into the side of each chicken breast. Set chicken aside. Add cream cheese, Parmesan, mayonnaise, spinach, garlic, red pepper and remaining ½ teaspoon of salt to a small mixing bowl and stir well to combine. Spoon the spinach mixture into each chicken breast evenly. Place the chicken breasts in a 9x13 baking dish. Bake, uncovered, for 25-30 minutes or until chicken is cooked through.
