Goat Cheese & Spinach-Stuffed Warm Chicken Salad

I’m such a firm believer in falling in love with what you’re cooking. Because, if you don’t love what you’re eating, then what’s the point? That’s why I try to incorporate foods and flavours I love into each one of my meals so that I genuinely look forward to my next meal. Plus, it always keeps meal prepping more interesting.

One of my favourite things to elevate are salads, and although a cold salad is fine, a warm salad is where it’s at! This chicken is stuffed with goat cheese (my fave!) & spinach, baked, and then drizzled in a sweet balsamic glaze. I even added some chopped almonds to give it a little crunch. YUM!

I N G R E D I E N T S:

5 oz chicken breast

1 tbsp goat cheese

2 cups spinach or mixed greens

6 cherry tomatoes

1 tbsp balsamic glaze

7 raw, unsalted almonds

salt, pepper, garlic, oregano & chilli flakes

D I R E C T I O N S:

• using a sharp butchers knife, slice your chicken breast (almost) in half ensuring that there’s a big enough pocket to stuff your goat cheese in

• fill the pocket with 1 tbsp crumbles goat cheese and a small handful of spinach before closing the pocket shut and placing the chicken seam-side down

• season the top and bottom of chicken with a bit of salt, pepper, oregano, garlic & chilli flakes

• bake chicken in oven at 350 degrees for 15 minutes

• flip, and return to oven for another 12-15 minutes or until fully cooked

• roughly chop up your 7 almonds until they resemble coarse grounds

• place your remaining greens on a plate and add some diced tomatoes

• place your cooked chicken breast on top of your greens

• drizzle with balsamic glaze

• top with chopped almonds

M A C R O S:

320 cals | 13 C | 12 F | 40 P

#Lunch #Eating #HighProtein #Blog #Nutrition #MacroFriendly #HealthyEating #Recipes #Recipe #Salad #IIFYM