Stuffed Chicken Breast

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This Stuffed Chicken Breast is easy, delicious, and really nutritious. While there are a few varieties you can try, this version featuring broccoli and cheddar is not only one of the tastiest, it is also one of the healthiest.

If you’re in the mood for a tasty and filling dinner tonight, I have a recipe for you. This stuffed chicken dish is packed with delicious ingredients including juicy chicken, soft broccoli, and melted cheddar cheese. The blend of flavors will definitely tantalize your taste buds. And despite its impressive taste, it’s actually simple to prepare. So, let’s get started and make this mouthwatering stuffed chicken dish together.

Is This Dish Part Of A Clean Diet?

It can be, it really depends on what you consider a ‘clean’ diet. Chicken breast is a good source of lean protein, while broccoli is a low-calorie vegetable packed with fiber and vitamins. The cheddar cheese, meanwhile, is high in fat and sodium, and should be eaten in moderation. The cheese also precludes this recipe from featuring in a paleo-friendly cookbook. That said, this stuffed chicken is keto friendly. The cheddar is a good source of fat while the broccoli has few carbs. So if you are on one such diet, this meal will work for you.

INGREDIENTS

• 4 chicken breasts
• ½ small onion, finely diced
• 1 clove garlic, crushed
• 1 cup broccoli, chopped
• 1 cup cheddar cheese, grated
• 2 tbsp olive oil
• salt and pepper

INSTRUCTIONS

• Preheat the oven to 350 F

• Finely dice the onion and broccoli and crush the garlic. Mix onion, broccoli, and garlic with the broccoli, cheddar cheese, olive oil, salt, and pepper.

• Use a sharp knife to cut the chicken breasts in half length-wise.

• Fill the chicken breast with the mixture.

• Use a kebab stick or toothpicks to weave the chicken breasts so that they stay together in the oven.

• Place the stuffed chicken breast into an oiled cast-iron pan and cook in the oven for 10-15 minutes on each side.

Variations

There are so many delicious varieties of ingredients you could stuff your chicken with, as well as flavours you can rub on the outside of the chicken breasts. We kept these beautiful and simple, but if you wanted to be more adventurous, try these combinations:

• Sundried tomato and feta stuffing with paprika rub
• Spinach and ricotta stuffing with lemon and parsley rub
• Mushroom, spinach and mozzarella with coriander rub
• Olives and cream cheese with thyme rub

FAQs

How To Store Stuffed Chicken Breast

First, let the chicken cool to room temperature. Wrap each chicken breast in aluminum foil or plastic wrap then place in an airtight container. You can then store it in the fridge for up to 3 days. When you’re ready to eat it, warm it in the microwave or in the stove until an internal temperature of 165°F has been reached. You can also freeze the chicken breast for up to 3 months. Just let it thaw in the fridge overnight before reheating it.

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Stuffed Chicken Breast

This Stuffed Chicken Breast is easy, delicious, and really nutritious. While there are a few varieties you can try, this version featuring broccoli and cheddar is not only one of the tastiest, it is also one of the healthiest.

Prep Time 10 minutes

Cook Time 30 minutes

Servings 4

Calories 449kcal

Author FoodFaithFitness

Ingredients

• 4 Chicken breasts
• ½ Small onion finely diced
• 1 Clove garlic crushed
• 1 Cup Broccoli chopped
• 1 Cup Cheddar cheese grated
• 2 Tbsp olive oil
• Salt and pepper

Instructions

• Preheat the oven to 350F
• Make your filling by finely dicing your onion and broccoli and crush the garlic. Then mix this together with the broccoli, cheddar cheese, olive oil and salt and pepper.
• Use a sharp knife to cut the chicken breasts length ways in half.
• Place the filling into the cut chicken breast, stuff as much as you can in.
• Use a kebab stick or toothpicks to weave together the chicken breasts so that they stay together in the oven.
• Place the stuffed chicken breast into an oiled cast iron pan and place in the oven for 10 – 15 minutes on each side.

Nutrition

Calories: 449kcal | Carbohydrates: 4g | Protein: 55g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 173mg | Sodium: 455mg | Potassium: 953mg | Fiber: 1g | Sugar: 1g | Vitamin A: 493IU | Vitamin C: 24mg | Calcium: 226mg | Iron: 1mg

The post Stuffed Chicken Breast appeared first on Food Faith Fitness.

Frequently Asked Questions

Why is organic food important?

Organic produce is important for our health. It's the best way to ensure we eat nutritious foods. It's not only better for us but also it's more sustainable as it doesn't rely upon pesticides and fertilers.

Organic farming uses natural methods of cultivating crops that are free from harmful chemicals. This makes organic farming safer for both humans and animals. Organic food is a way to help the environment and protect yourself.

However, organic food is good for our health. We all know how unhealthy processed foods can make us feel. Did you know that organic fruits and veggies aren't subject to chemical spray? They taste fresher, look better and last longer.

That's why eating organic matters so much. Because it's not only healthy for you, it's healthier for the world.

What's the difference between organic foods and inorganic food?

Organic food is made without chemical fertilizers or pesticides. Organic farming practices promote soil health, water quality and animal welfare.

Inorganic foods are produced using chemical fertilizers, pesticides, and sewage effluent. Radiated foods can be treated with radiation. Genetically modified organisms (GMOs) are created by biological engineering techniques.

Sometimes, the term "natural", is used interchangeably with "organic." But natural does not necessarily imply organic. You may also find products that are labeled as "natural", which could contain synthetic ingredients.

Organic produce is often more nutritious than conventional produce, as the soil has fewer pesticides and harmful chemicals. In addition, organic farmers do not use artificial fertilizers, hormones, antibiotics, or pesticides.

What are the top organic vegetables?

Organic vegetables are the best and most nutritious food source. They are among the most nutritious foods on Earth.

Organic produce is produced without pesticides or herbicides. These chemicals pose severe risks to our health and environment.

Organic produce also has more nutrients, vitamins minerals, antioxidants and phytonutrients. They also contain more fibre, essential fatty acids, enzymes, fiber, and enzymes. Because we absorb these nutrients better from organic foods, this makes them healthier.

Organic vegetables taste great and are safe to eat. There are no known side effects associated with consuming organic produce.

Organic fruits and vegetables can be found at all grocery stores. They can be labeled organic if they are grown according to USDA guidelines.

What are organic fruits?

Organic foods are grown without pesticides, synthetic fertilizers, hormones, or antibiotics. Organic foods also have more nutrients such as vitamins C, E and K plus omega-3 fatty acid. Organic food is better for the earth and our bodies because of these healthy ingredients.

Organic foods are made using sustainable agricultural practices, which protect soil quality and promote biodiversity. They are produced without harmful chemicals, irradiation, or sewage sludge.

Although organics are most commonly associated with produce, organics can also be found in dairy, meats, poultry, eggs and baked goods.

The USDA defines organic as crops that are grown according to federal standards. To grow these foods, farmers cannot use non-organic (or conventional) methods. They may however use approved natural pest management methods like crop rotation or cover cropping as well as organic feeds.

Further, the farmer must be careful about the amount of pesticide and fertilizer he uses in the growing season. GMOs (genetically modified organisms), synthetic growth hormones and insecticides as well as synthetic fertilizers are prohibited by farmers.

Fruits and vegetables labelled "100% organic" meet all the requirements above. But not all farms will label their products 100% organic. That would confuse consumers. Instead, they will label their product as "made with organic ingredients. "

What are my top priorities when buying organic products

USDA-certified organic labels are desirable. This guarantee that the product has met specific standards set forth by USDA. You will find the USDA Organic seal on all boxes, cartons and cans.

When you shop for meat, ensure that it comes from cows who are fed organic feed. Cattle are ruminants, which means they chew the cud. Ruminant cattle are divided into four stomach compartments, the rumen and reticulum as well as the omasum and abmasum. To be labeled '100% organic, all animal parts must be organically nourished.

When buying chicken, make sure it comes only from chickens fed 100% organic feed and never given antibiotics. Omnivore chickens eat both animals and plants. Omnivorous chickens have a digestive tract composed of a crop, proventriculus, gizzard, small intestine, large intestine, and anus.

Buy dairy products that are 100% organically produced. Just like ruminants, dairy cows also have four stomachs. The fourth stomach, or the udder is where you get milk.

To find out the percent of the feed the animals received when you purchase other types livestock, be sure to read the labels. For example, pork may be marked "95% organic" to indicate that 95 percent of the pork's feed is organic.

What is an Organic Food Producer?

Organic food producers use organic methods to grow their products. These foods include fruits and vegetables, grains, as well as dairy products.

Organic food production takes place on farms where crops are nurtured naturally. This includes soil preparation, pest controls, and crop rotation.

USDA (United States Department of Agriculture), has strict requirements for agricultural products to be certified organic.

These guidelines are designed to ensure consumers have access to safe, healthy and nutritious food.

Organic foods have higher nutritional content and better flavor, as well as lower pesticide residues.

USDA Certified Organic products must be labeled with the seal "USDA certified organic".

This certification means the product has met the standards of the National Organic Program.

Organic food not only makes us healthier but also helps to protect the environment.

Organic farming methods preserve natural resources, such as water or land. Additionally, organic farming methods help reduce greenhouse gas emission, which can lead to climate change.

Organic agriculture uses fewer chemicals and reduces pollution runoff.

This improves the air quality by reducing the likelihood of harmful gases like ammonia, nitrates and other pollutants building up in your atmosphere.

There are many types and varieties of organic farming.

Conventional farming is the use of synthetic inputs like pesticides or fertilizers.

Regenerative farming involves compost, cover crops, and green manures to improve soil health. It also promotes biodiversity.

Agroecology promotes healthy relationships between humans and plants.

Permaculture encourages self-sufficiency by creating systems that are similar to nature.

Statistics

• Nutrients like omega-3 fatty acids were up to 50 percent higher in organic meats and milk than in conventionally raised products.[3] (en.wikipedia.org)
• As for organic meat, regulations require that animals be raised in living conditions that accommodate their natural behaviours (like the ability to graze on pasture), fed 100% organic feed and forage, and not administered antibiotics or hormones. (usda.gov)
• Cosmetic brands such as Laurel and Rose Mira are 100 percent organic and have a wide array of skincare products. (en.wikipedia.org)
• When packaged products indicate they are “made with organic [specific ingredient or food group],” they contain at least 70% organically produced ingredients. (usda.gov)

External Links

doi.org

• Occupational Pesticide Exposures and the Cancer Risk: A Review. Journal of Toxicology and Environmental Health. Part. B. Vol 15, Issue 4.


• Genetically modified foods - safety, risks and public concern - A review - Journal of Food Science and Technology

ncbi.nlm.nih.gov

• PubMed Evaluation of the micronutrients in plant foods made by conventional and organic farming methods.


• Comparison of the total amount of phenolic and/or ascorbic acids in freeze-dried and dried marionberry, strawberry, or corn grown using conventional and organic agricultural practices - PubMed

ota.com

• OTA


• In 2020, the U.S. organic sales reached a record high of almost $62 billion

ewg.org

• EWG's 2022 Shopping Guide to Pesticides in Produce


• Clean Fifteen(tm), Conventional Produce With the Least Pesticides

How To

Organic food: Are they healthier and better for you?

Organic foods can be grown without the use synthetic fertilizers and chemical pesticides. They are grown naturally without artificial inputs such pesticides and herbicides. Cover crops, crop rotation, crop rotation, composting animal manure as well as recycling wastewater are all organic farming practices.

In 2002, USDA National Organic Programs (NOP) were established to regulate the production and handling of organic products that are sold in the United States. Organic agricultural products must be produced in accordance with federal standards as set out by the Federal Food, Drug, and Cosmetic Act. Furthermore, the NOP rules require organic products to be free of banned substances such as pesticides residues and growth hormones.

Two types of certification programs are available in the United States for producers who wish to have their products labeled organic. One is for farmers and ranchers; one is for manufacturers. Both programs require audits of operations each year to ensure that they are meeting strict standards. These services are offered by several certifying agencies, including CCOF Certified Organic Farmers & Ranchers and Quality Assurance International. The three organizations all provide verification by third parties that farms have followed strict guidelines for environmental stewardship as well as labour practices and the care of livestock.

According to the USDA's Economic Research Service, organic agriculture accounted for $4.7 billion in sales in 2013. Retail spending on certified organic products reached nearly $1.5 Billion in 2013. This is a 23 per cent increase from 2009. Sales at grocery stores were up 12 percent during this period. Spending on organic produce was up 29 percent, but only 1 percent on meat, seafood, eggs, and dairy.

While organic food may be more expensive, consumers think its superior quality justifies the higher price. Consumer Reports found that 88 per cent of respondents would be willing to pay more for organic food if the nutritional value was higher. A Health Affairs study also found that organic food consumers are less likely to develop health problems such as diabetes, cancer, obesity, heart disease, depression, and other diseases.

Although organic foods are not proven to prevent or treat certain diseases, some research suggests that they could improve overall health and reduce exposure to pesticides. In 2010, a review that included 31 studies concluded that organically-raised beef had lower levels of parasites and toxic chemicals than conventionally reared beef. A separate analysis of 11 publications from 2012 produced similar results.

The Environmental Working Group produced a 2014 report that compared organic and non-organic chickens, pork, beef and lamb. The group also noted that the incidence of human illnesses due to E. coli O157 declined among children and adults after 2006, when the USDA started requiring more stringent organic standards for animals raised for consumption.