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SLOW COOKER QUINOA ENCHILADA CASSEROLE

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SKINNY, lightened up and healthy enchilada bake!!!! Made right in the crockpot!!! So cheesy and yet guilt-free!!! INGREDIENTS 2 boneless skinless chicken breasts 1 1/4 cups chicken broth 1 cup uncooked quinoa, rinsed 1 10-ounce can enchilada sauce 1 4.5-ounce can chopped green chilies 1/2 cup corn kernels, frozen, canned or roasted 1/2 cup canned black beans, drained and rinsed 2 tablespoons chopped fresh cilantro leaves 1/2 teaspoon cumin 1/2 teaspoon chili powder Kosher salt and freshly ground black pepper, to taste 3/4 cup shredded cheddar cheese 3/4 cup shredded mozzarella cheese 1 avocado, halved, seeded, peeled and diced 1 Roma tomato, diced INSTRUCTIONS Place chicken into a 6-qt slow cooker. Stir in chicken broth, quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Cover and cook on low heat for 4-6 hours, or until liquid is reduced. Remove chicken from the slow cooker and shred, using two forks. Stir...
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spinach and goat cheese stuffed chicken breasts

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spinach and goat cheese stuffed chicken breasts


Spinach and Goat Cheese Stuffed Chicken breast recipe

This quick and easy chicken breast recipe is delicious and healthy! Boneless, skinless chicken breasts are pounded thin, and then rolled up with a layer of herbs, creamy goat cheese, and spinach. A family favorite!



ingredients

4 (~6 ounce) boneless, skinless chicken breast halves

sea salt and freshly ground black pepper

1 teaspoon dried basil

1 teaspoon dried oregano

1 cup frozen spinach, thawed and drained well

1/2 cup crumbled goat cheese


instructions

Preheat the oven to 375 degrees. Line a baking sheet with a silicone baking mat or parchment paper. Set aside.

Dry and trim the chicken breasts of any fat. Using a meat mallet, pound each chicken breast until it is evenly thin.*

Place the chicken breasts on the prepared baking sheet and season both sides well with salt and pepper. Then, sprinkle the top side with the basil and oregano. Add approximately 2 tablespoons of the crumbled goat cheese to each chicken breast. Finally, add about 1/4 cup of the spinach to the top.

Next, roll up the chicken breast, jelly roll style, and place it seam-side down. (If it’s not big enough to lay flat with the seam on the bottom, it’s okay if it’s more on the side. See photos above.)

Bake the chicken in the preheated oven until the internal temperature reaches 165 degrees. The time will depend on how thinly you pounded the breasts, between 18-25 minutes. Allow to rest for five minutes before serving. Enjoy!

spinach and goat cheese stuffed chicken breasts


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