This had to be the best chicken I’ve ever made! Absolutely delicious, healthy, and filling! Lately in my classes we’ve been talking about hypertension which is the leading cause of death in America with Cancer coming in second. It’s hard to believe that salt is killing us! I wanted to create a dish that would reduce my sodium intake but still tasted good. I found some stuffed chicken recipes but most of what people put inside of it and on top of  the chicken contained a lot of sodium.  So i switched a few things up and came up this!

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First, you want to cut the chicken breast in half so you’re able to fit all the ingredients inside. Be sure not to cut it all the way through. Next, I coated the chicken in egg and covered the chicken in flax seed to mimic bread crumbs. Keep in mind a lot of bread crumbs contain high amounts of sodium in them. Then, I put shredded Swiss cheese as my bottom layer to start and then added the chopped spinach and mushrooms. Finally, fold over the chicken (add a little bit more flax seed on top if some fell off) and place in the oven at 375°F for about 25-30 minutes. Once it’s cooked you can place the chicken over Quinoa instead of rice and you’ve got yourself a nutrient dense meal!

  • Boneless chicken breast
  • Eggs
  • Spinach
  • Mushrooms
  • Shredded Swiss cheese
  • Flax seed
  • Quinoa
  • Broccoli