Low Carb Goat Cheese & Pecan stuffed Chicken Breast with strawberry salad – only 310 calories!

Low Carb Goat Cheese & Pecan stuffed Chicken Breast with strawberry salad - only 310 calories!

Low Carb Goat Cheese & Pecan stuffed Chicken Breast with strawberry salad – only 310 calories!

5oz raw chicken breast
14grams of pecans – divided
1/2oz of goat cheese
1-2 sprigs of thyme
1/4tsp lemon zest
Juice from half a lemon
Salt/Pepper
Dash of olive oil
50grams of sliced strawberries
Bowl of mixed greens

Preheat oven to 400 degrees. Chop up half of the pecans and place them in a small bowl with the goat cheese, thyme leaves and lemon zest.

Put the chicken breast between two layers of plastic wrap, on a chopping board, and use a meat mallet to pound until 1/4-inch thick.

Lay the chicken breast flat, season each side with salt and pepper. Spread the cheese-pecan mixture over the breast, covering the entire surface. Carefully roll up the chicken as tightly as possible and secure with either kitchen twine or 2 toothpicks. Place on a foil lined baking sheet, squeeze the lemon juice over chicken roll and then light brush with a little olive oil. Bake for 20 minutes or until chicken is cooked through. Mine was perfectly juicy at 20 minutes. Allow to rest a few minutes prior to slicing. Serve on top of mixed greens with sliced strawberries and remaining pecans!

Ready in 30 minutes – Feta, sun dried tomato & roasted red pepper stuffed chicken breast! 300cal/16carb/9fat/43pro!

Feta, sun dried tomato & roasted red pepper stuffed chicken breast! 300cal/16carb/9fat/43pro

Quick & Simple!

Ingredients:

6oz raw chicken breast

1/2oz crumbled feta cheese

15grams roasted red pepper – diced

6grams sun dried tomato – diced

1/8tsp minced garlic

5oz fresh broccoli

Fresh ground pepper

 

Preheat oven to 400 degrees.

In a small bowl combine the tomato, red pepper, garlic & feta. Wash, dry & season the chicken with fresh ground pepper. Cut a slit in the chicken lengthwise being careful not to cut through. Carefully stuff the chicken with feta mixture and bake on a foiled lined baking sheet for about 20 minutes or until cooked through. Time may vary due to thickness of chicken breast. Steam broccoli by method of choice.

Mozzarella, basil & roasted red pepper stuffed chicken breast with sautéed baby broccoli. 250cal/12carb/8fat/36pro

Mozzarella, basil & roasted red pepper stuffed chicken breast with sautéed baby broccoli. 250cal/12carb/8fat/36pro

Mozzarella, basil & roasted red pepper stuffed chicken breast with sautéed baby broccoli. 250cal/12carb/8fat/36pro

5oz raw chicken breast

1/2oz fresh mozzarella

10grams roasted red pepper

2 basil leaves

160grams of baby broccoli

Fresh ground pepper

 

Preheat oven to 400 degrees. Wash & dry chicken. Cut a slit in the chicken lengthwise being careful not to cut through. Carefully stuff the chicken with cut up pieces of cheese, red pepper & basil. Season chicken with fresh ground pepper and bake on a foil lined baking sheet for 18-20 minutes or until cooked through, depending on chicken thickness. While chicken is cooking sauté the baby broccoli over medium heat with some cooking spray until tender.