This recipe was developed as part of a ladies only cooking challenge I participated in via Instagram. Myself and 8 other women, all foodies, bloggers and recipe creators teamed up for this challenge and here were the rules:
1. All recipes must include three main ingredients: beans, leafy greens and lean animal protein
2. Recipes for this challenge cannot exceed 10 ingredients (excluding salt, pepper and one type of cooking oil)
Sounds simple right?! But I went round and round for weeks trying to decide what to make! This challenge really took me out of my cooking comfort zone, not only did I need to include these ingredients, but I also wanted to keep this low carb and keto. In the end I loved it! Its really helped me to think outside the box and come up with this recipe, chicken stuffed with spinach and cream cheese over a bed of balsamic tomatoes and green beans.
I hope you enjoy this recipe as much as I enjoyed creating it!
Spinach Stuffed Chicken with Balsamic Tomato & Green Beans
2 chicken breasts, butterflied
4oz cream cheese, room temperature
1/2 cup parmesan, grated
1/2 cup onion, chopped
2-3 handfuls spinach, roughly chopped
2 cups green beans, ends trimmed
1 pint multi colored cherry tomatoes, halved
1 clove garlic, minced
1 1/2 tbs balsamic vinegar
2 tbs olive oil
4-6 cups water
Salt and pepper to taste
In a large pot, bring water to a boil. Once boiling, add green beans and allow to cook 3-5 minutes, until tender. Once cooked, place into a bowl with ice water and set aside.
In a medium pan, heat 1 tbs olive oil over medium heat. Add onion and garlic, cook until fragrant ,about 2 minutes. Add spinach and cook until wilted, about 3-5 minutes.
Place cream cheese in a medium size bowl and add the cooked spinach mixture and parmesan cheese, mix to combine. Season with salt and pepper.
Next, fill each chicken breast with 2-3 spoonfuls of the spinach and cheese mixture.
In the same medium pan, add another tbs of olive oil and heat over medium heat. Add chicken to the pan and cook until no longer pink, about 7-10 minutes per side, depending on thickness (Note: I always use thinner chicken breasts, so the cooking time should be adjusted if using thicker breasts). Once cooked, remove from pan.
Meanwhile, drain and dry green beans. Add green beans and tomatoes to a medium pan with balsamic over medium heat, season with salt and pepper. Cook until tomato juices begin to run, about 6-8 minutes.
Once the tomatoes and green beans are cooked, add to plate and pot with a chicken breast and enjoy.