Spanish Chicken

Tonight's dinner was SOOOO good! SPANISH CHICKEN with zucchini and couscous..

It was delicious!

Coating Mixture

Coating Ingredients

• 1 Cup Ground Almonds
• 1/4 Cup Ground Flax Seed
• 1/4 Cup Paprika
• Sea Salt, Black Pepper, Parsley, Oregano

Mix together in a bowl.

Stuffing Ingredients

• 1/4 Cup Minced Olives
• 1/4 Cup Minced Red Bell Pepper
• 1 Tbsp Minced Onion
• 1 Tbsp Minced Garlic
• 1 Tbsp EVOO
• 1/2 Lemon Juiced
• Garlic Salt, Black Pepper, Parsley

Heat oil in pan with onions and garlic. Once onions become translucent, add additional stuffing ingredients until cooked.

 

Next, butterfly your chicken breasts, and put stuffing mixture in each one. Close them, and coat with coating mixture (above).

Warm EVOO in another pan and brown both sides of coated chicken. Put chicken in 350 degree oven for approximately 20-25 minutes.

While they are baking, steam zucchini with garlic salt, pepper and EVOO...

 

Couscous was heated up with EVOO until browned, then chicken broth, parsley and garlic salt was added until all the broth was soaked up.

 

Finished Product

 

This recipe is for 2 servings. 1 Serving came in at 276 calories with 7g fat, 35g carbs, 29g protein.