ROOT DOWN RECIPE

Stuffed Chicken Breasts With Roasted Brussels & Shrooms

• 4- 4-5 oz chicken breasts

• 4 tablespoons olive oil

• 1 cup feta

• 1 cup of baby spinach

• 1 bag of brussels

• 2 cups of baby bella mushrooms

• Basil Pesto (I recommend Blue Moose @ Ingles-located in cheese case by deli)

• 4 tablespoons coconut aminos

For the chicken: Pre-heat oven to 350°. Slice chicken breasts 3/4 horizontally at center to create pocket. Stuff with feta and spinach. Season chicken with salt, pepper, paprika and garlic to taste. In a cast iron skillet heat 3 tablespoons of olive oil to medium/high heat. Brown chicken well on both sides. Place in oven and cook until internal temperature is 160°.

For brussels & mushrooms: Pre-heat oven to 425°. Quarter brussels and slice mushrooms to desired size and place in large bowl. Toss in olive oil and season with salt, pepper, and garlic to taste. Turn onto roasting pan evenly. Roast for approximately 15 minutes. Remove and drizzle coconut aminos over mixture and toss with spoon or spatula. Return to oven and roast for an additional 15 minutes.

Plate brussels, mushrooms and add chicken to top. Garnish with basil pesto drizzle. Enjoy!

EAT WHOLE FOODS!

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