Non starchy vegetables: 1
Nutrient dense protein: 1
Whole food fats: 1
Most dairy: 1
21 Ounces (3 large) chicken breasts sliced in half lengthwise to make 6 cutlets
salt and pepper to taste
1 teaspoon extra virgin coconut oil
3 cloves garlic, crushed
10 Ounces frozen spinach, drained
3 Ounces shredded part skim mozzarella
1/2 cup roasted red pepper, sliced in strips (packed in water)
coconut oil cooking spray
Total Time: 15 minPrep: 5 minCook: 10 minYield: 6Level: easy
Preheat oven to 400°. Season chicken with salt and pepper. Lightly spray a grill with coconut oil cooking spray. Cook chicken on the grill until no longer pink, careful not to overcook or you’ll have dry chicken.
Meanwhile, heat a sauté pan on medium heat. Add oil and garlic, sauté a few seconds, add spinach, salt and pepper. Cook a few minutes until heated through.
When chicken is done, lay on a baking sheet lined with foil or parchment for easy clean-up. Divide spinach evenly between the 6 pieces and place on top. Top each with half oz mozzarella, then slices of roasted pepper and bake until melted, about 6-8 minutes.