Stuffed Chicken and Rice

Ingredients

• 10 oz (280 g) chicken breasts
• Salt and pepper to taste
• 1/2 cup (110 g) marinated artichoke hearts, chopped
• 1/4 cup (56 g) kalamata olives, chopped
• 2 oz (57 g) mozzarella cheese
• 1 tbsp (14 g) avocado oil
• 1/2 cup (123 g) tomato sauce
• 1/4 cup (46 g) uncooked rice
• 2 cups (40 g) arugula or rocket
• 1/2 tbsp (7 g) olive oil

Directions

1. Cook rice according to package.
2. Using a meat pounder, tenderize the chicken breast. Season with salt and pepper.
3. Slice the chicken breast horizontally to be able to lift the top and fill with chopped artichoke hearts, kalamata olives, and mozzarella cheese.
4. Heat avocado oil in a skillet over medium heat. Add chicken and cook for approximately 10 minutes over medium heat.
5. Flip chick and cook for 5 minutes. Then add tomato sauce to the pan along with salt and pepper. Cook for approximately 5 more minutes, until chicken is cooked through.
6. Serve stuffed chicken with cooked rice and arugula or rocket tossed with olive oil.

Servings: 2

Prep time: 10 minutes

Cooking time: 20 minutes

Nutrition Info

Calories: 571, Carbohydrate: 28 grams, Protein: 45 grams, Fat: 31 grams