Spinach Stuffed Chicken

Cheesy Spinach Stuffed Chicken With Lemony Rice And Garlic Zucchini And Broccoli

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PREP TIME: 10 Minutes/ COOK TIME: 30 Minutes

SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 800/ Protein 54g

DIFFICULTY LEVEL: Medium

INGREDIENTS: 2 TSP Dijon Mustard, 2 TBSP Cream Cheese. Lemon, ½ Cup Mozzarella, 2 Garlic Cloves, Chicken Cutlets, Zucchini, Broccoli, ¾ White Rice, 1 TBSP Chicken Bouillon, Spinach, 1 TBSP Italian Seasoning

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Step 1: Cook Rice

Adjust rack to 425 to middle position

Wash and dry produce

In a small pot combine 2 TBSP of butter, rice, 1.25 cup water, and ¼ TSP of salt and pepper

Bring to a boil

REDUCE HEAT TO LOW AND COVER

Simmer for 15 minutes

Remove from heat, and keep covered until ready to serve

Step 2: Prep

While rice cooks, trim and halve zucchini into quarter moons

Peel and mince garlic

Zest and quarter lemon

Cut broccoli into florets

Step 3: Cook Vegetables

Heat a drizzle of oil in a large pan over medium heat

Add spinach, and cook for 3 minutes

Transfer to bowl

Heat another drizzle of oil in same pan over medium heat, add zucchini, broccoli, and garlic

Season with ¼ TSP of salt and pepper

Cook for 5 minutes

Transfer to plate

Step 4: Make Filling and Stuff Chicken

To bowl with spinach add cream cheese, mozzarella, half the italian seasoning, and ¼ TSP of salt and pepper

Pat chicken dry with paper towels

Cut slit into chicken, not cutting all the way through, creating a pocket

Divide spinach and cheese filling between cutlets, and fold closed

Season outside of chicken with remaining Italian seasoning and ¼ TSP of salt and pepper

Step 5: Cook Chicken And Make Sauce

Heat a drizzle of oil in pan used for vegetables over medium heat

Add chicken and cook for 3 minutes per side

Transfer chicken to a baking sheet

Bake for 12 minutes

Melt 1 TBSP of butter in pan used for chicken over medium heat

Add bouillion paste, mustard, ¼ Cup water, juice of half a lemon, and ¼ TSP of salt of pepper

Cook for 3 minutes

Step 6: Finish and Serve

Add lemon zest to pot with rice, fluff with a fork

Divide rice, zucchini, broccoli, and chicken between plates

Top chicke with pan sauce, serve with lemon wedges in the side

Serve hot and Enjoy!