Spinach-and-Mushroom-Stuffed Chicken
Pan-Roasted Garlic Asparagus
Ingredients
- 4 slices uncured bacon, chopped
- 1 (8-oz) pkg sliced mushrooms, chopped
- 2 cloves garlic, minced
- 1 (10-oz) pkg baby spinach, coarsely chopped
- 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
Instructions
- Preheat oven to 350°F. Cook bacon in a large skillet over medium heat until crisp; drain on paper towels, reserving drippings in skillet.
- Add mushrooms and garlic to hot drippings; cook 10 minutes, stirring often, until mushrooms are tender and liquid is evaporated. Gradually add spinach, stirring until wilted. Remove from heat.
- Stir in bacon, basil, lemon zest, juice, salt, and pepper. Cool slightly.
- 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.
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