This is a great – and quick – clean meal. The creamed spinach can be made up as a side dish on its own, or you can use it to create healthy stuffed chicken for a post-workout protein rich meal.
Anything that involves a clean “cream” base is good for me. Giving up creamy naughty sauces was a hard switch, but with these, you can have all you want and it’s totally healthy!
The below recipe makes enough clean creamed spinach to stuff four chicken breasts, or two with a bit on the side for added iron goodness!
- 1 x large bag spinach
- 1 x white onion, chopped finely
- 1/3 cup x almond milk
- 2 cloves x garlic, minced
- Salt and pepper to taste
- 1 tbs x cornfour
- 4 tbs x natural yoghurt
First, get your spinach ready:
Steam the spinach (either use a steamer, or steam in the microwave, or over boiling water) until it has wilted through. Spoon out onto kitchen roll and pat dry – you want to get out the excess moisture.
On a medium heat, add your onion to a pan. Fry for 10 minutes until the onion is soft.
Add the milk and garlic to the pan, stir and bring to the boil.
Once boiling, add the cornflour and stir until the milk has thickened into a sauce.
Once it has thickened, add the spinach and natural yoghurt. Stir together for 5 minutes, adding your seasoning.
Either serve as a side dish, or…
- One chicken breast per person
Pre-heat your oven to 180 c
Slice each chicken breast to make a little flap of meat.
Spoon 3-4 tbs of the creamed spinach inside, and fold the meat around. Keep in place with two toothpicks.
Make a little foil boat for each chicken, and wrap in the foil.
Place in the oven for 20 minutes, and serve with sweet potato medallions!