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SPINACH AND SWISS CHEESE STUFFED CHICKEN THIGHS

SPINACH AND SWISS CHEESE STUFFED CHICKEN THIGHS
This recipe is so delicious! It really is easy to make, yet very impressive as a main entrée for guests. The sauce is very flavorful, especially spooned over cauliflower rice with a stuffed chicken thigh on top. This recipe is a great example of how to integrate an item you may want to add back in during maintenance (cheese), yet still have a meal otherwise good for the weight loss program. Since this is a maintenance recipe, exact portions are not provided.

Plan: (Maintenance)

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Serving information: Makes approximately 4-6 servings. 1 to 1-1/2 chicken thighs should be a good protein serving, depending on the size of the thighs. The filling contains 1/4-1/3 cup of cooked vegetable.

SPINACH AND SWISS CHEESE STUFFED CHICKEN THIGHS

This recipe is so delicious! It really is easy to make, yet very impressive as a main entrée for guests. The sauce is very flavorful, especially spooned over cauliflower rice with a stuffed chicken thigh on top. This recipe is a great example of how to integrate an item you may want to add back in during maintenance (cheese), yet still have a meal otherwise good for the weight loss program. Since this is a maintenance recipe, exact portions are not provided.

INGREDIENTS

  • Filling:
    • 1 Tbsp. avocado oil
    • 1 medium onion, chopped
    • 1 16 oz. package frozen, chopped spinach
    • 1/2 tsp. paprika
    • Pink Himalayan salt and black pepper, to taste
    • 1 cup Swiss cheese, shredded
  • Chicken Thighs:
    • 8 chicken thighs, boneless/skinless
    • 1 tsp. dried oregano
    • 1/2 tsp. paprika
    • Sprinkle with Pink Himalayan salt and black pepper
  • Sauce:
    • 1/2 cup quality chicken broth
    • 1 tsp. dried oregano
    • 1/2 tsp. paprika
  • Topping:
    • 1/4-1/2 cup shredded Swiss cheese

INSTRUCTIONS

  1. Preheat the oven to 350˚F.
  2. Heat oil in a skillet over medium heat. Add onion and saute 4-5 minutes. Add spinach, salt and pepper, cooking for two minutes. Cool for a few minutes, then add the Swiss cheese and mix. Set aside.
  3. Open the chicken thighs and season both sides with the salt, pepper, oregano and paprika. Lay flat with the inside up.
  4. Place 2-3 Tbsp of spinach and cheese on each thigh, dispersing it evenly between each thigh. Roll the thighs (or sandwich them), using two toothpicks per thigh to secure them shut. Place them into a 9×13 baking dish, combine the sauce ingredients and pour it over the thighs.
  5. Cover the dish with foil and bake for 30 minutes. Remove foil and sprinkle the remaining cheese on top. Bake another 10 minutes or until cheese is melted. Enjoy!