One of the reason I have decided to go carbo free breakfast (on weekdays usually) was due to a talk I attended when I was at Amity Wellness. Since that time, I have try to prepare carbo-less breakfast when I go to work. There are of course cheat days and exception days. But it will revert back to carb-less days once I go back to my routine.
Not having carbos in my breakfast means I have to be creative in what I eat. I'm always on the quest to search for recipes which are easy and can be frozen. This recipe - Spinach Stuffed Chicken Breast is healthy and easy to prepare. I took this with kale in the morning.
Recipe for Spinach Stuffed Chicken Breast, adapted from That Low Carb Life.
(Makes 2 large chicken breast)
Ingredients:
2 chicken breasts
1 tbsp Olive oil
1 tsp Smoked paprika
1 tsp Sea salt
1 tsp Garlic powder
1 tsp Onion flakes
80g Cream cheese, softened
2 tbsp Dijon Mustard
1 Cup chopped fresh Spinach
1 tsp Garlic powder
½ tsp Chilli powder
¼ tsp Sea salt
¼ tsp Ground pepper
Method:
1. Preheat oven to 170C.
2. Place the chicken breasts on a cutting board and drizzle with olive.
3. Add the paprika, salt, garlic powder, and onion flakes to a small bowl and stir to combine. Sprinkle evenly over both sides of the chicken.
4. Use a sharp knife to cut a pocket into the side of each chicken breast. Set chicken aside.
5. Add cream cheese, mustard, spinach, garlic, chilli powder, salt and pepper to a small mixing bowl and stir well to combine.
6. Spoon the spinach mixture into each chicken breast evenly.
7. Place the chicken breasts in a baking tray.
8. Bake, uncovered, for 22-25 mins or until chicken is cooked through.
9. Serve with salad.
