Meal components: protein + veggie
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| Servings |
Serving Size: 3 Muffins
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Ingredients
- 7 ounces chicken breast
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 4 cups baby spinach
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tsp garlic powder
- 1/8 tsp paprika
- 1 tbsp lemon juice
- 1/4 cup chopped onion
Ingredients
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Instructions
- Place spinach, ¼ tsp salt, ¼ tsp black pepper, garlic powder, paprika, chopped onion and lemon juice in large pot, cover and steam over medium heat for about 2 minutes, until spinach is wilted. Set aside.
- Slice chicken breast horizontally very thinly and then pound to flatten further. Each chicken breast should be cut into about 3 thin pieces.
- Lay chicken breast fillets out on clean surface and divide spinach filling between chicken breast , placing the filling in the center of the chicken.
- Wrap the chicken around the filling and place in a non stick muffin tin, seam side down.
- Sprinkle chicken in muffin tin with remaining salt and pepper.
- Bake in a 350 degree oven for 25-30 minutes
- Serve hot
Recipe Notes
-Any veggie filling can be used
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