Nutritional Wisdom with Carly Pollack

Greek Stuffed Chicken

Greek Stuffed Chicken

Ingredients
2 boneless chicken breasts
1/2 tbsp ghee, melted
1/2 medium onion, diced
1/2 medium red bell pepper, cut into strips
1 medium pepperoncini pepper, cut into strips
1 handful spinach
1 clove garlic, minced
3/4 tsp fresh oregano
sea salt, to taste
black pepper, to taste
1/2 medium lemon, juiced
3/4 cup chicken stock

Directions
Cut a deep slit in the middle of one side of each chicken breast so that you form a deep pocket. Generously salt and pepper each side of the chicken and set aside. In a skillet over medium heat, pour in the ghee. Cook the peppers and onion for just a minute or two until they are no longer raw. Add in your garlic and spinach and cook just until spinach is wilted. Add in your fresh or dried oregano and an additional pinch of salt and pepper. Remove from heat. Spoon equal amounts of spinach/pepper mixture into each chicken breast. Add the stuffed chicken breasts to the crockpot. Squeeze a small splash of fresh lemon juice over the chicken. Add the chicken stock to the crockpot. Cover the lid and cook on low for 6-8 hours or high for 4 hours. Top with any optional toppings if you wish and serve. Enjoy!

Serving
2 Servings