Whole 30 Bacon Wrapped Chicken Breast Stuffed with Veggies

One way to make Whole 30 easier is to make extra portions of whatever you're making for dinner so you have enough as leftovers for lunch the next day!  I highly recommend doing this because it will truly make your life easier during Whole 30.  The times I don't make enough for lunch, I find myself scavenging for whatever is available... which is not good because most of what is available is not Whole 30.

Tonight's dinner:

Bacon-Wrapped Chicken Breasts Stuffed with Veggies

http://thehealthyfoodie.com/bacon-wrapped-chicken-breasts/

I used this as a base for my recipe but modified the ingredients based on what I had on hand. Also, I'm not a "measuring" type of person so I apologize but there won't be any measurements of how much spice or seasoning to use. I tend to over-season or over-spice mine because that's how I like it. Just go with what you know or what you like. Here's my modified recipe:

Ingredients:

Boneless Skinless Chicken Breasts

Sea Salt

Garlic Powder

Onion Powder

Bacon (I get mine from PCC - Rustic Country Uncured Bacon)

Stuffing:

Spinach & Kale mix (the Power Blend package from Costco)

Diced Baby Portabella Mushrooms

Minced Shallot

Minced Garlic

Chopped Almonds

Sea Salt

Instructions:

1. Preheat oven to 375 degrees F.

2. Mix the Stuffing ingredients together in a bowl. Remember that the greens will shrink, so it's best to make more than less. Also, if you do have any stuffing left over, you can saute it in a pan and enjoy with dinner. 

2. Butterfly the breasts in half (and just in case, "butterfly" means they should not be completely separated apart), then season both sides with sea salt, garlic powder, and onion powder.

3. Fill each breasts with a handful of the stuffing and then cover the stuffing with the other half of the breast.

4. Wrap your breasts with bacon. Use toothpicks to hold the bacon down if necessary. (Unfortunately, we had some bacon for breakfast so I didn't have enough to wrap each breast. Instead, I just laid a piece over each breast.)

Sorry for the bad pictures!

5. Bake for 40 minutes. The breasts I used were pretty thick so I had to cook them a little longer. You can also broil for the last 3-5 minutes to brown the chicken and make the bacon crispy (I didn't do this).

6. You can use the drippings and drizzle some over the chicken (and your sauteed stuffing if you had any left over).