You’ll Need :
3 bonless, skinless , free-range hormone free chicken breasts
2 springs of fresh rosemary, chopped up
2 tbsp. EVOO
3 wedges of low-fat laughing cow cheese or I like my Almond (Dairy free cheese) in Motsarella
The zest of 1 lemon
3 cloves of garlic , minced
2 cups of Arugula (or you can use whichever Spring mix you have)
3 oz Fire roasted red peppers , Drained
salt and pepper
Combine oil, lemon zest, garlic and rosemary into shallow bowl and coat each chicken breast with mixture, leave in bowl and let marinate for 2 hours.
Pre-heat grill. Season both sides of the chicken breast with a little dash of salt and pepper and grill until cooked through, with no pink center.
Cut the chicken breasts in half but don’t cut all the way though to almost make a “sandwich” look. Spread or place cheese inside the chicken and stuff the arugula, red peppers inside of the chicken.
Serve with a veggie side, brown rice or a yummy salad.
(Oxygen Magazine Inspired)