Baked Spinach-and-Goat-Cheese-Stuffed Chicken
Citrus and Greens Salad
Ingredients
- 1 lemon
- 1 (11-oz) pkg baby spinach, coarsely chopped
- ¼ cup water
- 1 (6-oz) log goat cheese, softened
- 2 cloves garlic, minced
- 2 Tbsp chopped fresh basil
- ½ tsp salt
- ½ tsp pepper
- 6 boneless, skinless chicken breasts, cut in half lengthwise
- 1 (15.5-oz) jar marinara sauce
Instructions
- Preheat oven to 350°F. Grate zest and squeeze juice from lemon.
- Place spinach and water in a sauté pan over medium-high heat; cover and steam 3 minutes or until tender. Drain; press spinach with a spoon to release excess liquid.
- Combine spinach, cheese, garlic, basil, lemon zest and juice, salt, and pepper.
- Pound chicken to ¼-inch thickness; spoon spinach mixture onto centers of chicken. Roll up; secure with wooden picks. Place in a greased baking dish; top with marinara sauce.
- Bake 20 to 25 minutes or until done.
Side Dish Ingredients
- ¼ cup fresh orange juice
- 2 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- 1½ navel oranges, peeled and sectioned
- 1 (10-oz) pkg mixed greens
- ⅓ cup chopped red onion
- ¼ cup sweetened dried cranberries
Side Dish Instructions
- Combine orange juice, oil, and vinegar in a bowl. Add orange sections, mixed greens, onion, and cranberries; toss. Season with pepper to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 |
Low Carb Meal Plan
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