Dec. 27, 2012

Chicken Florentine with Grilled Asparagus

From the Kitchens of The Biggest Loser Resort

• Makes 5 servings
• 5 – 4oz organic chicken breasts
• ¾ cup fresh spinach leaves, chopped
• ½ cup basil, loosely packed
• ½ cup roasted bell peppers, diced
• ½ cup goat feta
• 6 slices turkey bacon cooked and chopped
• 1¼ cups cooked wild or brown rice

Preheat the oven to 350 degrees. Butterfly the chicken breast by thinly slicing the chicken breast in half to create a pocket (a butcher can do this for you.) In a mixing bowl, add and mix all ingredients except chicken. Stuff the chicken breast equally with filling ¹/₃ cup filling per chicken breast. Spray sheet with Organic Olive Oil Pam, place the chicken on a pan and bake for 25 min or until the chicken is fully cooked. To serve add one chicken breast, 3 asparagus — recipe below — and a ¼ cup scoop of rice.

Serving size: 1 organic chicken breast. Per serving: 350 calories

Grilled Asparagus:

• Makes 5 servings
• 15 asparagus spears
• ½ teaspoon olive oil
• 2 teaspoons lemon juice, fresh
• Pinch sea salt
• Pinch black pepper

Preheat the grill to a medium heat. Mix the asparagus with all the ingredients and let marinate for 5-10 minutes. Add the asparagus to the grill and turn every few minutes. It should take about 5 minutes to fully cook.

Serving size: 3 spears asparagus Per Serving: 45 calories