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Stuffed Chicken & Sweet Chile Roasted Vegetables

June 05, 2009 By: kristi Category: Main Dish, Side Dish, Spicy, Vegetables


Omigosh, I know – it’s chicken!  We all thought that I was vegetarian!!!  I didn’t eat meat for MONTHS.  I was absolutely appalled by the thought of meat.  But the truth be told, I’m anemic, and months without adequate iron and protein left me exhausted.  I seriously thought that I had mono again.   Despite all of the multi-vitamins, leafy greens, and other supplements that I was consuming to compensate, I still felt like I was hit by a large truck every single morning.  It got to the point that no matter how gross I thought that meat was, my body craved it.  I fought it for a while, but eventually caved in.  I’m sorry vegetarians and vegans.  I knew deep down that this wasn’t permanent.  I just didn’t know how long my meat-free ways would last.   I still prefer vegetarian meals, and I always have, but if my body screams for meat, I will give my body meat.  And let me tell you, the day after I finally ate meat for the first time, I seriously felt like a million bucks!  I went and ran for an hour.  Fantastic.

Anyway… I was flipping through my Eating Clean magazine and came across a winner.  Long ago, I made an Eat Clean Pad Thai and was not too fond of it, but these two recipes were awesome!!  I’m so glad that I tried them.

Fresh after work on a day that my students were screaming, kicking their peers, and jumping in puddles in their socks in front of their mothers, I needed a real meal.  (And a real drink.)

Here it is!  The meal was perfect for the day that I felt that wouldn’t come to an end ;o)

Stuffed Chicken & Sweet Chile Roasted Vegetables

Source: Eat Clean Magazine July/August 2009

Serves 4

Chicken Ingredients:

Olive oil spray
1/2 cup onion, chopped
1 cup fresh spinach, chopped
3 cloves garlic, minced
2 roma tomatoes, seeded, cored and diced
2 Tbs. bread crumbs
4- 4 oz. boneless, skinless chicken breats, pounded thin (I found chicken breasts cut thinly at the market that avoided this step)

Chicken Directions:

Heat a large nonstick or cast orin skillet over medium-high heat for 2 minutes.  Mist with cooking spray and add onion, garlic, spinach, and tomato.  Saute for 5 minutes or until just cooked.  Remove from heat and mix in breadcrumbs.


To stuff chicken:

Heat a large nonstick skillet over medium-high heat again for two minutes.

Place 1.5-2Tbs. veggie-breadcrumb mix in the middle of each chicken breast.  Fold chicken over filling and secure with toothpick.

Mist skillet with cooking spray.  Place stuffed chicken into skillet and cook for 3-4 minutes per side or until golden brown.


Sweet Chile Roasted Vegetables:

Source: Eat Clean Magazine July/August 2009

Serves 4

Roasted Vegetables Ingredients:

2 Tbs. agave nectar (or honey)
2 tbs. water
1 Tbs. olive oil
1 Tbs. balsamic vinegar (if you have white balsamic, use that)
1/2 tsp. chile powder (I used chipotle chile powder, YUM)
1/4 tsp. red pepper flakes
1/4 tsp. each of salt and pepper
1 medium head of cauliflower
24 pieces thin asparagus, ends trimmed
1 cup grape tomatoes, halved lengthwise

Roasted Vegetables Directions:

Preheat oven or toaster oven to 400 degrees F and line 2 baking sheets with parchment paper.

In a small bowl whisk together all ingredients except for veggies.  Set aside.

Cut cauliflower into florets about 1 inch in size.  Place them into a large mixing bowl, add half of marinade to bowl and toss gently.  Arrange cauliflower in a single layer onto one baking sheet.  Using the same mixing bowl, repeat with remainder of veggies, arranging them in a single layer on the other baking sheet.


Place veggies into oven and rost for 12-15 minutes, until tender or a light goldern brown color.  Serve immediately.

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