Spinach Artichoke Stuffed Chicken Breasts

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So a couple weeks ago, I told you about a wonderful Paleo spinach artichoke dip that Juli from PaleOMG created and my variation of it. It is wonderful- you really should check it out! I liked it so much, that I decided to use it to stuff chicken and turn it into a meal! It IS wonderful goodness!

Spinach Artichoke Stuffed Chicken Breasts

Ingredients:

Directions:

  1. Butterfly each chicken breast. Season to taste with garlic powder, salt, and pepper
  2. Heat grill to medium and grill chicken approx. 5-6 minutes on each side or until no longer pink.
  3. Stuff each breast with 1/4 cup of the dip. Fold chicken in half on itself.
  4. I served mine with sweet potato wedges. Enjoy!

 

 


Spinach Artichoke Dip

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Spinach Artichoke Dip by PaleOMG

Where has this dip been all my Paleo Life! It is delicious! PaleOMG simply rocks! I have tried this recipe both ways (with and without the goat cheese) and they are both yummy so it is entirely your preference. With the goat cheese is obviously a little creamier, but not everyone likes goat cheese…so keep that in mind!

I did tweak this one a bit. The first time I made it, I didn’t have frozen spinach so I used fresh. Then I eventually tried it with the frozen, and guess what? I didn’t like it as much (it still didn’t keep me from eating half of it in one sitting, though). So I decided to keep making it with the fresh. Here’s what I do:

 

Spinach Artichoke Dip

Ingredients:

Version 1 (no cheese)
  • 1 1/2 (14oz) cans artichoke hearts, chopped
  • 2 (6 oz) bags of baby spinach
  • 2 tablespoons bacon fat
  • 2-3 tablespoons coconut oil
  • 1 cup cashews, roasted and unsalted
  • 2 tablespoons olive oil
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried basil
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • a dash of cayenne pepper*
Version 2 (with cheese)
  • all of the ingredients above
  • 2 ounces goat cheese at room temperature
Instructions:
For Version 1:
    1. Melt about 4-5 T oil ( I used half coconut oil and half bacon fat…I love bacon fat!) in a pan. Add baby spinach and sauté until wilted. Then add your chopped artichokes and a dash of salt.
    2. While all this is going on, make you cashew butter in your food processor.
    3. Grind cashews in food processor until they become a flour then begin to pour in your olive oil until you get a creamy cashew butter consistency.
    4. When finished with cashew butter, add that and spices to pan a stir until heated through and mixed well.
    5. Serve with sweet potato and/or chips or veggies! I like Terra Chips Sweets and Beets
For Version 2:
  1. Follow all steps above.
  2. Add goat cheese to your cashews and spinach and artichoke mixture. Mix well to combine.

*I am a wuss when it comes to hot stuff, so I only used a dash of cayenne pepper. I thought this was plenty.

 

 

 

 


Spinach Salad

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I don’t normally post salad recipes. I think they are usually pretty basic and most people already have their favorites, but I LOVE this salad. I mean, I have been eating about 2 a day for the last few days. On Day 2 on my Sugar Detox when a craving hit, I decided to load myself up with some (good) carbs. I basically threw anything that sounded good and I had on hand into a salad. It definitely curbed my craving!

 

 

Spinach Salad

  • 2 cups baby spinach
  • 1 hard-boiled egg, sliced
  • 4-5 artichoke hearts
  • 1-2 tablespoons sun-dried tomatoes
  • Vinaigrette dressing*
  1. Place spinach in a salad bowl
  2. Top with all other ingredients
  3. Eat and Be Merry

*Vinaigrette Dressing: 1/4 cup red wine vinegar, 1/2 cup olive oil, 1/8 teaspoon sea salt, 1/8 teaspoon pepper, 1/4 teaspoon garlic powder