Stuffed Chicken Breast with Spinach and Arugula-Basil Pesto

SERVES 2 • PREP TIME: 10 MINUTES • COOK TIME: 20 MINUTES

LOW-CARB • LOW-FAT/LOW-CHOLESTEROL • LOW-SODIUM

5-INGREDIENT, 30 MINUTES OR LESS, ONE-POT

This chicken breast is moist, juicy, and flavorful. It is stuffed with a fresh arugula pesto sauce and perfectly cooked spinach for a bite that melts in your mouth and keeps you asking for more. I like to pair this dish with the Watermelon Gazpacho in the summer or the Cannellini Bean and Swiss Chard Soup in the winter. It is also an easy meal to pair with ½ cup of quinoa and Chile-Lime Glazed Brussels Sprouts .

2 (4-ounce) chicken breasts

1 cup fresh spinach

1 tablespoon Arugula-Basil Pesto

2 teaspoons paprika

1 . Preheat the oven to 375°F. Line a baking sheet with parchment paper.

2 . Pound each chicken breast flat with a meat tenderizer or a rolling pin (covered in plastic wrap) until the breast is even and thin.

3 . In a small bowl, combine the spinach and pesto.

4 . Place the chicken breasts on the prepared baking sheet and divide the spinach mixture to evenly place half inside the middle of each tender.

5 . Fold the chicken breasts in half and rub 1 teaspoon of paprika on the outside of each chicken breast. Cook for 20 minutes until the chicken is cooked through. Serve on a plate with a side dish of your choice. This dish can be stored in an airtight container in the refrigerator for up to 3 days.

SUBSTITUTION TIP: Swap the Arugula-Basil Pesto for the Cashew Cream Dressing for a nuttier, cheesier flavor.

Per serving: Calories: 190, Total fat: 9g, Saturated fat: 1g, Cholesterol: 80mg, Sodium: 65mg, Potassium: 174mg, Magnesium: 25mg, Carbohydrates: 3g, Sugars: 1g, Fiber: 2g, Protein: 27g, Added sugar: 0g, Vitamin K: 210mcg