Add Row

Add Element

UPDATE

Add Element

Home
Subscribe
Contact Us
Categories

Add Element

update
update
update
update
update
update
update

All Posts
Health Tips
Fitness
Recipes

1 Minute Read

Lasagna Stuffed Chicken

Ingredients

2 – 9.1 ounce raw skinless chicken breast
2/3 Cup part skim ricotta cheese
1 egg
2 Teaspoons Italian seasoning
2 clove garlic
½ Teaspoon salt (divided)
1 Cup reduced fat mozzarella cheese
1 Cup low sugar marinara sauce
Garnish with chopped parsley (optional)

Instructions

1. Butterfly chicken breasts and place into a lightly greased baking dish.
2. In a small mixing bowl, stir together ricotta cheese, egg, 2 teaspoons Italian seasoning, garlic, salt, and 1 cup mozzarella cheese (leaving just a little aside for step #4).
3. Spoon about ¼ cup of sauce onto one half of each chicken breast. (leave just a little bit of sauce aside for the next step) Spread ricotta mixture on top of the sauce and fold chicken breasts over to close.
4. Drizzle remaining marinara sauce over chicken. Top with remaining mozzarella cheese. Sprinkle with remaining Italian seasoning and season with salt.
Bake in a 400 degree oven for 25-30 minutes, until chicken reaches an internal temperature of 165 degrees F.
(you will then need to take the folded chicken breasts and slice in ½ so this makes 4 servings)
Enjoy!

Recipes

62 Views

0 Comments

Write A Comment

*

Related Posts All Posts

09.17.2025

Lentil & Carrot Bowl with LemonTahini Drizzle

SERVINGS: 2 PREP TIME: 10 MINUTES COOKING TIME: 25 MINUTES INGREDIENTS 0.5 cup [100 g] Brown Lentils 1.5 cup [355.5 g] Water 0.5 cup [56.5 g] Shredded Carrots 1 tbsp [14 g] Avocado Oil 1 cup, florets [71 g] Broccoli (Steamed) 0.5 avocado [68 g] Avocado (Sliced) 0.25 cup [14.18 g] Shredded Red Cabbage 0.25 tsp [0.3 g] Kosher Salt 1 dash [0.1 g] Black Pepper 2 tbsp [20 g] Hemp Hearts (Optional Garnish) 2 tbsp [30 g] Tahini 1 tbsp [14 g] Lemon Juice 1 tbsp [14.8 g] Water 0.5 tbsp [10 g] Maple Syrup 0.25 tsp [0.7 g] Garlic Powder 1 scoop [20 g] Collagen PowderDIRECTIONS Rinse lentils, then combine with water in a pot. Bring to a boil, then reduce heat and simmer for 20 minutes or until tender. Drain any excess water and stir in 1 scoop of collagen while warm until fully dissolved. While lentils cook, steam broccoli and prepare other ingredients. For the sauce, whisk together tahini, lemon juice, warm water, maple syrup, garlic powder, and salt in a small bowl until smooth. Assemble bowls starting with the collagen-infused lentils as the base. Top with steamed broccoli, sliced avocado, shredded carrots, and cabbage. Drizzle with lemon-tahini sauce and sprinkle with 2tbsp hemp hearts. Enjoy! NOTES To Serve Cold:: Enjoy as a chilled bowl, ideal for meal prep or warm weather lunches. Keep the avocado and tahini drizzle separate until ready to serve. NUTRITION INFO Calories : 505 Fat : 26.39 g Carbs : 46.64 g Protein : 25.64 g Fiber : 19.23 g Sugar : 5.14 g

09.17.2025

Baked Tilapia with Sweet Potatoes and Asparagus

SERVINGS: 1 PREP TIME: 5 MINUTES COOKING TIME: 15 MINUTESINGREDIENTS6 oz [170.1 g] Tilapia (Fish)0.5 sweetpotato, 5" long [65 g] Sweet Potato0.25 bundle [25 g] Asparagus1.5 tbsp [21 g] Olive Oil1 dash [0.4 g] Salt (To taste)1 dash [0.1 g] Black Pepper (To taste)0.25 tsp [0.7 g] Garlic PowderDIRECTIONSPreheat your oven to 350 degrees F (175 degrees C).Dice the sweet potato and asparagus. Toss in a bowl with the olive oil, salt, pepper and garlic powder. Place on a baking sheet and bake for about 15 minutes (flipping about halfway through) or until the sweet potatoes are soft.Place the tilapia on a baking sheet and season with salt, pepper and garlic powder. Cook for about 8 minutes until cooked throughout.NUTRITION INFO Calories : 405 Fat : 24.09 g Carbs : 13.81 g Protein : 36.01 g Fiber : 2.45 g Sugar : 2.96 g

09.10.2025

Lemon Herb Chicken Thighs with Roasted Root Veggies

SERVINGS: 2 PREP TIME: 10 MINUTES COOKING TIME: 35 MINUTES INGREDIENTS 12 oz [339 g] Boneless Skinless Chicken Thighs (raw) 1 tbsp [14 g] Avocado Oil 1 small lemon [30 g] Lemon Juice 1 tsp, ground [0.6 g] Oregano 1 tsp [2.8 g] Garlic Powder 0.5 tsp [0.6 g] Kosher Salt 1 cup, cubed, uncooked [133 g] Sweet Potato 0.5 beet [41 g] Beet (Cubed) 1 medium [61 g] Carrot (Peeled and Chopped) 1 tbsp [14 g] Olive Oil 1 tbsp [3.8 g] Parsley (For Garnish) DIRECTIONS Preheat the oven to 400°F (204°C). Toss the sweet potato, beet, and carrot with olive oil and a pinch of kosher salt. In a bowl, whisk together the lemon juice, avocado oil,oregano, garlic powder, and kosher salt. Rub the mixture evenly onto the chicken thighs. Place the chicken on top of the vegetables and roast for 35 minutes, or until the chicken is cooked through and the vegetables are tender. Garnish with chopped parsley and serve. NUTRITION INFO Calories : 401.25 Fat : 20.58 g Carbs : 19.93 g Protein : 34.96 g Fiber : 3.78 g Sugar : 6 g

Terms of Service

Privacy Policy

Core Modal Title

Topic Places

Sorry, no results found

You Might Find These Articles Interesting

T

Please Check Your Email
We Will Be Following Up Shortly

Full Name

*

Email

*

Mobile Phone

*

Receive SMS Text Updates - optional

I Accept To Receive Additional Info