Stuffed Chicken

stuffed chicken


Double or triple the ingredients depending on how many breasts you are making

  • 1 Large chicken breast (per person)- sliced down the side creating a pocket
  • 1 large tomato
  • 1 tbsp minced artichoke
  • 2 tbsp fresh chopped spinach
  • 1 tsp garlic
  • salt and pepper to taste
  • 1tsp coconut oil
  • splash of Bragg’s Aminos
  • veggie side- I made green beans sauteed on the stove

Preheat the oven to 385 degrees. Spread the tsp of coconut oil onto a baking pan and place the chicken on that. Stuff the chicken with the tomato, artichoke, and spinach. I put some tomatoes on top to roast them as well. Bake for 30 minutes in the oven and then add the splash of aminos to juice it up and bake for another 5 minutes, or until you can tell it’s cooked throughout. Serve with veggies! 🙂



Easy Tomato Arugula Spinach Chicken

pan chicken roasted tomato spinach

This is great for when you don’t have much time!


  • 2 organic chicken breasts
  • 1 cup spinach, chopped
  • 1/2 cup arugala, chopped
  • 1 tbsp garlic
  • 2 medium tomatos (I like them on the vine)
  • 1/4 onion, diced
  • 1/2 tbsp coconut oil
  • salt and pepper to taste

Heat the pan over medium heat with the 1/2 tbsp of coconut oil. Add the onions and garlic and cook for about 2 minutes or until onions are translucent. Add the spinach and tomatos and cook until the spinach has wilted and tomatoes are softer. Push the veggies to the side and add the chicken and arguala. Cook for about 15 minutes on each side or until the chicken is browned and cooked throughout. I like to cook with the cover on and not even check the chicken until after 15 minutes so it can get that brown crispy taste. Pair with some brown rice or more veggies! 🙂