Stuffed Chicken Parmesan with pesto zucchini noodles! Quick, Simple & Low Carb with only 320 calories! Ready in less than 30 minutes.

Stuffed Chicken Parmesan with pesto zucchini noodles! Quick, Simple & Low Carb with only 320 calories! Ready in less than 30 minutes.

Stuffed Chicken Parmesan with pesto zucchini noodles! Quick, Simple & Low Carb with only 320 calories! Ready in less than 30 minutes.

Marcros: 320cal/9carb/16fat/37pro

5oz raw chicken breast
2tbsp of store bought pasta sauce – any flavor (I used a garlic infused pasta sauce)
(You could make your own w/2tbsp plain tomato sauce, 1/4tsp Italian seasoning/1/8tsp minced garlic)
14grams of reduced fat shredded mozzarella cheese
5grams grated parmesan cheese
1tbsp jarred pesto sauce
5oz of zucchini – spiralized with the Paderno Spiralizer
2 fresh basil leaves – chopped
1/8tsp Italian seasoning mix
Salt/Pepper

Preheat oven to 400 degrees. In a small bowl, mix together the pasta sauce, mozzarella cheese and 1 chopped basil leaf. Season the chicken with fresh ground pepper & a little salt. Cut a slit in the chicken lengthwise being careful not to cut through. Carefully stuff the chicken with the pasta sauce/cheese mixture. Top the chicken with parmesan cheese & Italian seasoning mix 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. While chicken is cooking use a spiralizer to make the zucchini noodles (my FAVORITE is the Paderno Spiralizer – worth every penny I paid for it!). When there is about 5 minutes left on the chicken heat the tbsp of pesto in a small sauce pan over medium heat. Once the pesto has warmed and become more oily, quickly sauté the noodles for about 1-2 minutes. Serve chicken topped with the remaining chopped basil leaf. Super easy with very simple ingredients you probably already have laying around!

 

Roasted Red Peppers stuffed with shredded Chipotle Chicken, Quinoa, Black Beans, Cheddar Cheese, Tomato & Avocado!

Roasted Red Peppers stuffed with shredded Chipotle Chicken, Quinoa, Black Beans, Cheddar Cheese, Tomato & Avocado!

Roasted Red Peppers stuffed with shredded Chipotle Chicken, Quinoa, Black Beans, Cheddar Cheese, Tomato & Avocado!

Ingredients (to fit my macros, you can adjust accordingly):

5oz raw chicken breast

1 red bell pepper

15 grams of cooked quinoa

30 grams low sodium black beans

1 slice of Kraft slim cut sharp cheddar cheese

1.5oz grape tomatoes

75 grams avocado

2 chipotle peppers 

Directions:

Boil chicken with peppers until done about 12 minutes and then shred. Preheat oven to 375 degrees. Wash, dry, cut and de-seed/stem pepper. Place cut side up on parchment paper and roast in oven until soft. About 15 minutes. While peppers are roasting remove chipotle peppers from boiled water and purée in food processor. Mix into shredded chicken. Cut up tomato, avocado & cheese and then mix together with precooked quinoa (I get mine at @freshandeasy and it only needs to be microwaved for 30 seconds). Once peppers are softened, I stuff them with chicken and top it with other mixture and pop under the broiler just until cheese melts and everything gets warm. I don’t like to roast my peppers pre-stuffed because I feel like they get over cooked too easy. I like them to still have some crisp.