Page 223 - 28_Days_of_Clean_Eating.sanet.cd

Chicken Breasts Stufed

with Roasted Red Peppers,

Olives, and Feta

This Mediterranean-inspired chicken dish is so tasty. The stufng
mixture, combining the crunch of bell pepper with salty and tangy
feta and olives, is a guaranteed palate pleaser, ideal for use in other
recipes, too, like with boneless pork chops or turkey breasts. You
can also stir it into farro, quinoa, or brown rice for a quick make-
and-take lunch.
Perfect Pairing: Serve this dish with steamed broccoli or
steamed green beans to round out the meal.

4 boneless skinless 1 teaspoon salt
chicken breasts 1 teaspoon freshly ground
½ cup chopped roasted black pepper
red peppers 2 tablespoons avocado oil
½ cup crumbled feta cheese 2 cups 100% whole-wheat
½ cup chopped orzo pasta
Kalamata olives 2 tablespoons lemon juice
2 tablespoons chopped
fresh basil
1. Preheat the oven to 350°F.
2. Cut a horizontal slit into each chicken breast without cutting it
completely in half. In a medium bowl, combine the red peppers,
feta, olives, and basil. Stuf the mixture into each slit. Use tooth-
picks to close.
3. Sprinkle the chicken with ⁄ 2 teaspoon of salt and pepper.
1
Heat the oil in a large oven-proof skillet over medium-high heat.
Brown the chicken for 2 to 3 minutes on each side.
4. Transfer the skillet to the oven. Bake the chicken for 10 to
15 minutes or until done. Transfer the chicken to a warm
serving platter.

222 28 Days of Clean Eating