Italian Chicken with Cauliflower Rice, Spinach, and Kale
1 package of Thin Sliced Boneless Chicken Breasts
120 cal, 26 g protein, 0 g carbs, 0 g dietary fiber, 0 g sugar, 75 mg sodium
Italian House Dressing
80 cal, 0 g protein, 5 g carbs, 0 g dietary fiber, 4 g sugars, 340 mg sodium
2 cups of fresh Spinach
30 cal, 2 g protein, 3 g carbs, 1 g dietary fiber, 1 g sugars, 120 mg sodium
2 cups uncooked kale
50 cal, 3 g protein, 10 g carbs, 2 grams dietary fiber, 0 g sugar, 43 mg sodium
4 cups Cauliflower Rice
25 cal, 2 g protein, 3 g carb, 2 g dietary fiber, 2 g sugar, 210 mg sodium
2 tbsp Marscapone
100 cal, 2 g protein, 0 g carbs, 0 g dietary fiber, 0 g sugar, 0 g sodium
Marinate chicken breasts in Italian dressing (I like to do this overnight using 1 tbsp. of dressing per chicken slice)
Chop and mix the fresh kale and spinach. Toss in 1 tbsp. of Italian house dressing.
Place on low heat and stir occasionally.
Prepare cauliflower rice either on stovetop or microwave.
While rice and greens are cooking, place chicken slices in a non-stick pan on high heat and flip occasionally. This should be cooked until each side is has a bit of darker brown.
Add in two tbsps. of mascarpone to the spinach and kale mixture, continuing to stir around.
Stir in the cauliflower rice to the spinach and kale mixture, mixing well.
Serve meal family style, or prepare in containers to meal prep for quick meals throughout the week.
For more information on meal plans and Diabetes resources please contact the Diabetes Foundation Inc.