This Yeast Free Chicken Supreme is a wholesome, protein-packed main course that balances earthy flavors with tender textures. The dish features boneless chicken breasts pounded thin and filled with a vibrant mix of fresh spinach, slivered almonds, garlic, and oregano. These stuffed rolls are nestled over uncooked brown rice in a single baking dish, allowing the rice to steam perfectly in broth or water alongside the chicken. The result is a cohesive meal where the chicken juices infuse the grains, creating a rich, home-style comfort food experience. Ideal for weeknight dinners or healthy meal prep, this recipe requires minimal active time and delivers a satisfying, nutritious meal for the whole family.
Yeast Free Chicken Supreme
Description
This Yeast Free Chicken Supreme is a wholesome, protein-packed main course that balances earthy flavors with tender textures. The dish features boneless chicken breasts pounded thin and filled with a vibrant mix of fresh spinach, slivered almonds, garlic, and oregano. These stuffed rolls are nestled over uncooked brown rice in a single baking dish, allowing the rice to steam perfectly in broth or water alongside the chicken. The result is a cohesive meal where the chicken juices infuse the grains, creating a rich, home-style comfort food experience. Ideal for weeknight dinners or healthy meal prep, this recipe requires minimal active time and delivers a satisfying, nutritious meal for the whole family.Ingredients
Directions
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Preheat oven to 350F (175C).
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Remove skin from chicken breasts.
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Wash spinach, remove stems and discard, then tear leaves into small pieces.
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In a wok or large skillet, heat linseed oil over medium heat.
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Stir fry garlic and 2 teaspoons of the minced onion in the oil until fragrant.
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Add spinach, almonds, oregano, and salt to the pan.
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Saut for 2-3 minutes until spinach is wilted.
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Remove from heat and let the filling mixture cool slightly.
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In a 10x13 inch baking dish, combine uncooked brown rice and water or soup stock.
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Season the rice mixture with pepper, remaining minced onion, and chopped parsley.
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Place chicken breasts on a cutting board and pound lightly to flatten evenly.
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Divide the spinach mixture evenly among the chicken breasts, placing it in the center of each.
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Roll up the chicken breasts tightly and secure the ends with toothpicks.
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Place the chicken rolls evenly over the rice mixture in the baking dish.
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Cover the dish tightly with aluminum foil.
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Bake in the preheated oven for 1 hour and 15 minutes, or until the rice is tender and chicken is cooked through.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 293.9kcal
- % Daily Value *
- Total Fat 13.8g22%
- Saturated Fat 1.7g9%
- Cholesterol 85.0mg29%
- Sodium 118.8mg5%
- Total Carbohydrate 6.4g3%
- Dietary Fiber 3.7g15%
- Sugars 1.1g
- Protein 36.9g74%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the chicken breasts are pounded to an even thickness for uniform cooking and easier rolling.
Use low-sodium broth instead of water for a deeper flavor in the rice.
If the chicken breasts are very thick, consider butterflying them open before pounding to ensure they cook thoroughly within the allotted time.
Let the dish rest for 10 minutes after baking before serving to allow the rice to firm up and the chicken juices to settle.
