Baked Spinach-and-Mushroom-Stuffed Chicken
Pan-Roasted Garlic Asparagus
Ingredients
- 4 slices nitrite-free bacon
- 1 (10-oz) pkg baby spinach, coarsely chopped
- ¼ cup water
- 1 (8-oz) pkg sliced mushrooms, chopped
- 2 cloves garlic, minced
- 2 Tbsp chopped fresh basil
- 1 tsp lemon zest
- 2 Tbsp fresh lemon juice
- ½ tsp salt
- ½ tsp pepper
- 1½ lb boneless, skinless chicken breasts, halved lengthwise
- 1 (24-oz) jar natural marinara sauce (such as Rao's)
Instructions
- Preheat oven to 350°F. Microwave bacon on a paper towel-lined plate at HIGH 2 minutes or until crisp. Crumble.
- Place spinach and water in a skillet over medium-high heat; cover and steam 3 minutes or until tender. Drain; press spinach with a spoon to release excess liquid.
- Combine spinach, bacon, mushrooms, garlic, basil, lemon zest, juice, salt, and pepper.
- Pound chicken to ¼-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; spoon spinach mixture onto center of each piece of chicken.
- Roll up; secure with wooden picks. Place chicken in a greased baking dish; top with marinara sauce. Bake 20 to 25 minutes or until done.
Side Dish Ingredients
- 2 lb asparagus, trimmed
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp avocado oil
Side Dish Instructions
- Cook asparagus, garlic, salt, and pepper in hot oil in a large skillet over medium-high heat 5 minutes or until asparagus is crisp-tender, stirring often.
Paleo Meal Plan
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