Reset: Suits all phases Great Shape: protein, vegetable, dairy, fat
6 chicken breasts
½ tsp salt, divided
¼ tsp pepper, divided
120g cream cheese, softened
¼ cup Greek yoghurt
½ cup shredded mozzarella cheese
½ cup artichoke hearts, thinly sliced
¼ cup tightly packed frozen spinach, thawed, drained and squeezed to remove the water
2 Tbsp olive oil
Pound chicken breast to 2cm thick. Using a sharp knife, make a pocket in the chicken by slicing horizontally along the middle, being careful not to cut all of the way through. Sprinkle chicken with half the salt and pepper.
In a medium-sized bowl combine the cream cheese, Greek yogurt, mozzarella cheese, artichoke hearts, drained spinach, and the remaining salt and pepper. Mix until thoroughly combined.
Carefully fill each chicken breast with equal amounts of the spinach artichoke filling. If you have extra filling, set it aside until the chicken is almost done cooking.
In a large fry pan over medium heat, add olive oil and stuffed chicken breasts. Cover and cook for 7-8 minutes on each side, or until chicken is cooked through.
During the last few minutes of cooking, add additional filling to the pan to heat it up. Serve chicken with green beans and riced or mashed cauliflower.
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