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Dec. 27, 2012

Chicken Florentine with Grilled Asparagus

From the Kitchens of The Biggest Loser Resort


Chicken Florentine with Grilled Asparagus
  • 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

Healthy recipes from “The Biggest Loser Flavors of the World Cookbook”

Courtesy of the Kitchens of the Biggest Loser Resort

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