Asparagus Stuffed Chicken Cauliflower Alfredo
SERVINGS 3
Ingredients
- 12 oz chicken breasts
- 1 tablespoon lemon zest
- salt & pepper
- 15 medium asparagus
- 1/2 cup mozzarella cheese
- 3 cups cauliflower rice
- 1 tablespoon italian seasoning
- 1 tbsp garlic
- 3 tbsp parmesan cheese optional nutritional yeast
- 1 ½ c unsweetened almond milk
- salt & pepper
Instructions
- Cut the chicken breasts in half, lengthwise. Create a pocket in each chicken breast, but do not cut all the way through.
- Season the inside of the chicken breasts with lemon zest, epicure spg seasoning, salt, and pepper.
- Place the chicken on your work surface, lay the mozzarella cheese and 4 asparagus pieces inside each chicken breast, and fold over, enclosing the filling.
- Then, season the outside of the chicken breasts with this spg spice blend.
- Heat a large, oven-safe skillet over medium-high heat. Add the olive oil.
- Sear the chicken for 3-5 minutes per side, until it is golden brown.
- While chicken cookscombined steamed cauliflower rice, garlic, parmesan
- cheese, and almond milk in high speed blender.
- Pour Alfredo Sauce over chicken breasts cover and let simmer.
- Simmer on low heat for 20 minutes until the chicken reaches an internal temperature of 165ºF.
- Serve with Cauliflower Mushroom Risotto
Nutrition
Calories: 288kcalCarbohydrates: 14gProtein: 36gFat: 11gSaturated Fat: 4gCholesterol: 91mgSodium: 542mgPotassium: 1095mgFiber: 6gSugar: 5gVitamin A: 832IUVitamin C: 86mgCalcium: 395mgIron: 4mg
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