Eosinophilic Esophagitis Friendly Dairy Free Spinach Stuffed Chicken Breast
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Learn more →Ingredients
4 servings
For the chicken
- 4 boneless, skinless chicken breasts (about 6–8 oz each)
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- 2 tbsp olive oil, divided
For the filling
- 5 oz fresh baby spinach
- 3 cloves garlic, minced
- ⅓ cup sun-dried tomatoes (oil-packed), drained and roughly chopped
- 2 tbsp nutritional yeast
- ¼ tsp red pepper flakes (optional)
- ¼ tsp kosher salt
Instructions
- 1
Preheat the oven to 400°F (205°C).
- 2
Heat 1 tbsp of the olive oil in a large oven-safe 12-inch skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 1 minute — watch closely so it doesn't brown. Add the baby spinach in batches and cook, stirring, until fully wilted and any liquid has evaporated, about 3–4 minutes. Transfer the spinach mixture to a cutting board, let it cool for 5 minutes, then roughly chop it.
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