Broccoli Stuffed Chicken

One of the reasons I chose to do the 21 Day Fix was because it seemed like the kind of plan I could find a way to continue as a lifestyle change. When I've reached a good weight for me, and I move to more of a maintenance phase, I wanted to take what I'd been learning all these many weeks and continue it.

And I love cooking, so I didn't want any plan that kept me out of the kitchen and dependent on pre-packaged meals or shakes. And now that I'm several weeks into this change, I've begun to collect some favorite recipes that I wanted to preserve for our official recipe box! This is the first one I'm sharing with you!

I used to think it would be so much harder to cook for a clean eating diet, so I avoided trying. I will say that at least for me, it's definitely been an adjustment. I had to learn to mentally switch the "staples" of my kitchen, but once I got used to it, cooking this way is just as easy as how I cooked before.

This recipe, which I based off one found here, has found itself featured more than once on our menu plan, so I decided to call it a keeper! I like it because it is extremely flavorful {another myth I once had of clean eating is that it surely must be bland}, it sneaks in some veggies, and it's easy to modify for anyone in your household who might not be eating as strictly as you are!

Broccoli Stuffed Chicken

4 thawed chicken tenders 
Sprinkle of seasoned salt
Sprinkle of onion powder
Sprinkle of garlic powder
Sprinkle of paprika
1 cup frozen broccoli
1/4 cup low fat cheese 

Pound chicken tenders with meat mallet until thin and even. Sprinkle seasoned salt, onion powder, garlic powder and paprika over meat. {Go light on the salt.} Divide the broccoli pieces evenly over the chicken. Top with the cheese evenly divided. Roll up the tenders as much as possible and secure with a toothpick. Place in oven safe baking dish and bake at 350 for 35 minutes or until chicken is cooked through. 

A Few Tips:

* The original post called for chicken breasts instead of tenders, but we only buy chicken tenders because I find them easier to work with. So depending on the size of the chicken, you might even be able to eat two of these and count it as one serving!

* Meat mallets are fun for frustrating days. Purposeful venting, right?

* Once I've flattened the chicken, I sprinkle the spices right over the tenders. You won't need much! And if you are a big onion fan, you can skip the onion powder and used finely chop onion or green onion pieces! 

* It's kind of nice to not thaw and cook the broccoli before you add it to the chicken! Saves a step and makes this much faster. Because the pieces are frozen, though, the chicken will be a little harder to roll up. I don't worry about this because for me, taste trumps presentation. :)

* The original post called for cayenne pepper, too, but I'm not a big fan of that, so I left it out. If you like it, add it!

* I used a blended cheese in this one - but whatever one strikes your fancy will be just fine!

* Since Ryan is not following this as hard-core as I am, I added extra cheese to his. It was an easy modification to give him a little bit extra treat!

* I served this with California blend veggies on the side. It would pair up nicely with many things, though!

* This does reheat well, so I make enough for our lunches the next day when I make it.

* This is also easy to multiply if you're feeding a crowd!!

* Don't forget to take the toothpick out before you eat the chicken!

* ALSO!!!!!! If you hate the whole mess of flattening and touching raw meat and messing with the toothpick and such, just throw the chicken tenders in a 9x13 dish {or smaller if you're not doing very many}, sprinkle on the seasonings, spread frozen broccoli over the top, add the cheese, and bake that way. Truth? This is the way I do this now. So. Much. Easier.