Low-Oxidation Stuffed Chicken with Spinach & Garlic

This fork-tender stuffed chicken is loaded with veggies and baked low and slow to preserve nutrients and prevent oxidation. It’s perfect for clean eaters, low-carb diets, and anyone avoiding inflammatory ingredients.

Ingredients:

• 3 large organic chicken breasts, trimmed
• ½ purple onion, chopped
• 4 cloves garlic, minced
• 4 oz mushrooms, chopped
• 1 can (fire-roasted tomatoes with green chilies), organic preferred
• 1 tsp coarse salt (adjust to taste)
• 1 tbsp avocado oil
• 1 tbsp coconut nectar (optional for flavor balance)
• 10 oz chopped organic spinach (2 x 5 oz containers)
• Optional: goat cheese chunks (for one breast)
• Optional: 1–2 oz dry white wine
• Optional seasoning: smoked paprika or organic buffalo seasoning

Instructions:

1. Preheat the oven to 275°F.
   Low-temp cooking reduces oxidation in meat, preserving heart health and keeping chicken tender.
2. Sauté Veggies:
   In a skillet, heat avocado oil and sauté chopped onions and garlic. Add mushrooms and a splash of water if needed. Once softened, stir in fire-roasted tomatoes, salt, and coconut nectar. Cook down for flavor.
3. Add Spinach:
   Stir in chopped spinach in two stages, allowing it to wilt down fully before adding the second batch.
4. Pound Chicken Breasts:
   Place each breast between two sheets of parchment paper and flatten gently with a meat mallet. Don’t go too thin to prevent tearing.
5. Season the Chicken:
   Sprinkle both sides with salt and buffalo seasoning or paprika.
6. Stuff and Roll:
   Place a scoop of veggie stuffing inside each breast. Optionally add goat cheese to one. Roll the breast closed and place seam-side down in a covered baking dish. Top with remaining stuffing.
7. Add Wine (Optional):
   Drizzle a splash of white wine into the pan to tenderize the meat.
8. Bake Covered:
   Cover the dish with a lid or foil. Bake at 275°F for 1.5 to 2 hours. Remove the lid for the last 15 minutes to lightly brown the top.
9. Serve:
   Check internal temperature to ensure doneness. Serve with a fresh cucumber salad made with tamari, rice vinegar, salt, and pepper.