Ugh, chicken again! That’s usually the response I get from my husband when I tell him what’s for dinner. So I came up with this, Chicken with Herbed Goat Cheese, to change up the boring chicken breast.
My husband LOVES goat cheese and I was able to sneak in added greens. Completing the meal with a easy tomato and cucumber salad, the vitamin C in the tomato aids in the absorption of the calcium in the spinach so your body can use more of the vitamins you’re eating, makes this a easy weeknight meal and answers the Ugh, chicken again response!
Chicken with Herbed Goat Cheese and salad
4 3-4 ounce frozen chicken breasts
salt & pepper to taste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup (8ounces) goat cheese
1 cup frozen spinach
2 cloves garlic, minced
1/2 cup fresh basil, shredded
2 cucumbers, diced
2 tomatos, diced
4 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
Preheat oven to 350degrees. Season chicken breasts with salt, pepper, garlic and onion powder. Cook in oven for 20 – 30 minutes.
*Healthy Eats Tip: this is also a great time to cook additional chicken breasts for use during the week in salads, wraps or sandwiches.
Thaw spinach in a colander under hot water. Using a paper towel, press out as much water as possible. Combine goat cheese, spinach, basil, garlic, 2 tablespoon olive oil and salt & pepper to taste.
*Another Healthy Eats Tip: Use extra herbed goat cheese as a snack with cut up veggies for the week.
Place 2 teaspoon herbed goat cheese on each of the 4 chicken breasts and place under broiler for 2 minutes.
Combine cucumbers and tomatoes. Season with salt, pepper, balsamic vinegar and 2 tablespoon olive oil.