Savory Spinach Stuffed Chicken
Succulent chicken breasts stuffed with a savory mixture of sautéed onion, beef, and nutrient-rich spinach, seasoned with garlic, Italian herbs, and a splash of liquid aminos. Served on a bed of garlic-roasted sweet potatoes and drizzled with olive oil for extra flavor and richness.
ingredients
- 4 boneless, skinless chicken breasts
- 1 small onion, finely chopped
- ½ pound lean ground beef
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil, divided
- 2 tablespoons liquid aminos (gluten-free soy sauce alternative)
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning
- 4 small sweet potatoes, cut into chunks
- ½ cup low-sodium broth (chicken or vegetable)
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
In a skillet over medium heat, sauté the onion and ground beef until cooked through. Drain excess fat.
- 3.
Add the spinach and garlic to the skillet, cooking until the spinach is wilted. Remove from heat and let cool.
- 4.
Cut a pocket into each chicken breast and stuff with the spinach mixture. Secure with toothpicks.
- 5.
In a baking dish, drizzle 1 tablespoon olive oil, season the sweet potatoes with salt, pepper, and Italian seasoning, and toss to coat. Spread them around the chicken breasts.
- 6.
Bake for about 25 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
- 7.
Meanwhile, in a small saucepan, heat the remaining 1 tablespoon of olive oil. Add the broth, liquid aminos, and a pinch of pepper. Simmer for a few minutes, then remove from heat.
- 8.
Serve the stuffed chicken breasts over a bed of roasted sweet potatoes, drizzle with the savory sauce, and enjoy!