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STUFFED CHICKEN BREAST W/ ROOT VEGETABLES

  • Author:
  • Prep Time: 10 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 5 mins
  • Yield: 2

Ingredients


Instructions

  1. First, preheat oven to 400 degrees F.
  2. Now, heat up 2 tablespoons of olive oil in a skillet.
  3. Add mushrooms, one minced garlic, and kale and sauté until mushroom is tender. Stir in coconut aminos and set aside.
  4. Butterfly both chicken breasts by carefully slicing into one side of the breast (do not slice through the other side).
  5. Now open the breasts so they resemble a butterfly and season with taco seasoning.
  6. So, for the fun part, cover each breast with cling wrap and pummel with a rolling pin for even thickness.
  7. Then, stuff each breast with the mushroom and kale mixture. Roll up the chicken breast and secure them with toothpicks.
  8. In the same skillet, we used for the mushrooms, heat the avocado oil on high heat and sear chicken on all sides (~3 minutes per side).
  9. Toss onions, two whole garlic cloves, and carrots with remaining 1 tbsp of olive oil, a few pinches of salt and paprika.
  10. Now, add vegetables to the skillet, with the chicken.
  11. Transfer to the oven and roast for 35-40 minutes or until the chicken is cooked through* and carrots are tender.
  12. Remove chicken from skillet (discard garlic cloves) and tent with foil.
  13. Return skillet to heat, stir in coconut flour and sauté for about a minute.
  14. Now stir in broth and simmer until sauce thickens. Stir in pepper paste, taste and season with salt if necessary.
  15. Return chicken to skillet, garnish with cilantro and simmer for a couple minutes.
  16. Serve immediately with potatoes, or a salad.

Notes

*Temp 165-170 degrees F.