Low Fat Spinach And Ricotta Stuffed Chicken
Low Fat Recipe And Ricotta Stuffed Chicken
- 4 large chicken breasts
- 1/2 tsp ground nutmeg *optional*
- 1/2 bag of baby spinach leaves, finely chopped
- 1/2 tub of ricotta cheese
- 1 clove of garlic
- 2 tbsp of low fat cottage cheese
Serve with a courgette and asparagus salad
- 1 avocado
- 1 courgette
- 10 asparagus tips
- juice of a lemon
- 1 tbsp avocado oil
- toasted pine nuts
In a bowl, mix the ricotta, cottage cheese, garlic, nutmeg and season with some salt and pepper.
Add the chopped spinach and mix well.
Cut the chicken breasts length ways to create a pocket where the filling can be stuffed, be careful not to cut all the way through the chicken!
Spoon the filling in to the chicken, making it in to a parcel.
Using a good non-stick pan/griddle, cook the chicken in the pan for 5 minutes on each side.
Make sure the chicken turns golden brown and is cooked all the way through (check there is no pink meat).
Flip the chicken and cook again for another 3 minutes on each side if needed.
Whilst the chicken is cooking, create the courgette ribbons using vegetable peeler and place in to a mixing bowl.
Wash and cut the ends off the asparagus and add to the bowl.
Squeeze the lemon juice over the salad.
Drizzle the avocado oil over the salad.
Add some toasted pine nuts and some chunks of avocado.
Extra energy and carbohydrates:
Serve with new potatoes, boiled and slightly crushed with a little garlic, mint and Greek yoghurt!
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