Sorry for my lack of food posts these last 2 weeks… but anyone that even noticed has also been bombarded with semi-regular updates on my Slow-Carb experiment. Since I have yet to receive any complaints, I assume you are either enjoying my diet related ramblings or are kind enough to just ignore them so I don’t have to figure out how to separate my feeds by category.
For the remainder of this experiment, I will be posting three food related posts per week. Two of these recipes will fit the Slow-Carb lifestyle and one will fit the sh*t food cheat day. In between these posts I will continue to spam you with diet/exercise updates and progress reports.
To the chicken!
I went a little light on the pounding. Ideally you want to get the chicken breast down to about 1/4 inch… it just makes it easier to roll up (and provides a better pocket for more filling). Next time I will flatten like a champ to maximize stuffing potential.
As for how this coheres to the Slow-Carb diet: Depending on who you ask and how strictly you are following this diet, the cheese could possibly be an issue. I have been eating a very light amount of cheese with most of my salads… it has yet to hinder my forward progress. It is very unlikely that I will ever have the willpower to give up cheese completely… so I will be pretending that a small amount is acceptable in most cases.
Alicia was kind enough to make an excellent spinach/avocado salad to go with this chicken. Avocados are apparently quite the savior in the Slow-Carb world adding a good amount of the right calories… which is hard to do when you’re eating mostly lean meats and vegetables.
This chicken won’t win you any culinary prizes, but it is my go to meal when I am looking for a healthy dinner that I can forget about for 40 minutes.
Preheat oven to 350ºF.
Pound chicken to 1/4 inch thickness. I failed: must... go... thinner!
Season chicken with salt, pepper and garlic powder.
Place cheese and broccoli in center of chicken. Fold the sides in and roll as best as possible. When this fails, grab 4 to 8 toothpicks and stab every part of that chicken closed.
Bake for 35 minutes. Sprinkle whatever cheese is leftover on top and continue baking an additional 10 to 15 minutes or until chicken is at least 155ºF.