Vegetable Stuffed Chicken Breast
- 1 boneless skinless chicken breast
- 1 Tbsp olive oil
- 2 Tbsp lemon juice
- 1/2 Tbsp capers
- 1/4 cup chopped onion
- 1/4 cup shredded carrots (and/or green or red peppers)
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 1/2 cup chopped spinach
- 2 Tbsp crumbled feta cheese
Using a chef’s knife, split the chicken breast open by slicing three-quarters of the way through the meat, so that it opens like a book. Place the chicken breast in between two sheets of wax paper and pound with a mallet until it is approximately one-quarter-inch thick.
In a large skillet, heat oil and lemon juice over medium-high heat. Season both sides of the chicken breast with garlic powder and pepper and place in the skillet. Cook two minutes and then flip the chicken over to cook the other side for two minutes. Move to one side of skillet. Combine chopped onions, carrots and other vegetables (if you like) and capers in skillet. Continue to flip the chicken every two minutes until thoroughly cooked.
Spoon the vegetables onto the chicken breast and fold in half. Remove stuffed chicken from skillet and serve on chopped spinach. Sprinkle with feta cheese.
Nutritional info per serving:
Calories – 324
Fat – 21g (6 g saturated fat)
Carbohydrates – 13g (3 g fiber; 5 g sugar)
Protein – 23g
** You can use any vegetable combination that you want, or you can stick to the recipe used here.