I LOVE THE 21 DAY FIX.
So much so that as soon as I hit Day 21 on my first round I started up the next day for a whole new cycle – any takers to jump in and do this round with me? Let me know I would love to add you to my team 🙂
This time is even more exciting because I am familiar with the meal plan, know what true portion sizes are, and I know how to meal prep for the week so nothing goes to waste. Since the challenge kit comes with the portion control containers there is no weighing food or counting calories – if it fits in the container, you can eat it!
I also love, love, LOVE my Shakeolgy shakes and can’t imagine starting my morning without one. Most importantly, I am getting in better shape and can see and feel the difference. This cycle I am doing my 21 Day Fix DVD’s in the morning and adding in 60 minutes classes at my gym at least 3 times a week. The classes range from Group Kickboxing and Power, to Barre, Hip Hop Cardio, Spinning and a Foam Roll and Stretch class.
I feel so much stronger and on days I know I am doing a double at the gym I will drink half a Shakeology shake in the morning after my DVD workout and then another half a shake in the afternoon before the gym. It really helps to give me that extra boost of energy for my evening workout.
The recipe I am going to share today was a spur of the moment trial that came out amazing – I love when that happens! This dish goes perfectly served alongside whole grain pasta, brown rice or quinoa and an extra side of veggies.
I am still shocked every time I make a dish full of flavor that contains NO SALT and NO OIL. Try it out and let me know what you think.
- 1 lb boneless skinless chicken breast
- 1 cup of fresh baby spinach
- 1/2 cup of shredded colby jack (or cheddar) cheese
- Freshly cracked black pepper
- Garlic powder
- Onion powder
- Preheat your oven to 350 F.
- Place your chicken in a plastic ziplock bag or between two pieces of saran wrap. On a cutting board using a the flat side of a meat mallet pound your chicken breast until it is a thin, even thickness. Season the side facing up with freshly ground black pepper.
- Place the baby spinach and colby jack (or cheddar) cheese on top of the chicken close to one end. Roll up the chicken and secure with as many toothpicks as needed to keep the chicken rolled.
- Season the top of the chicken with more freshly ground black pepper and a large pinch of garlic powder, onion powder and paprika. Rub the seasonings in so they really stick.
- Bake for 20 minutes at 350 F. After 20 minutes turn the broiler on high and broil for an additional 3-5 minutes until the top of the chicken becomes golden and crispy.
- Remove the toothpicks before eating.
12 thoughts on “21 Day Fix: Spinach and Colby Jack Stuffed Chicken Roll-Ups”
How did you make your pasta?
Melissa – I bring water to a boil, add 1 cup of uncooked pasta and let boil for 7 minutes. I test a piece to make sure its cooked through and then I drain it reserving 1/2 cup of the pasta cooking water to use to help melt the cheese!
would you be able to provide me with the breakdown for the pasta?
Sure Kristin! My pasta came to 2 yellow, 0.5 blue and 1 green. I used whole grain pasta cooked 1 cup (2 yellow) according to the package directions. When I drain the pasta I reserved 1 cup of the pasta water. After pouring the pasta back into the warm pot I added 2 tablespoons (0.5 blue) of cheddar cheese and 1 cup (1 green) of baby spinach. Using the pasta water as needed I poured a little bit in at a time and stirred until the cheese was melted and the spinach started to wilt. Sometimes I season it up with black pepper and garlic powder too!
Happy Sunday from Arlington!
I just made this for dinner this week.. Cant WAIT to taste it! Thank you for this awesome recipe.. I can’t wait to check out the rest of your blog.
Thanks so much!! Enjoy!!
what kind of pasta did you use?
I used whole grain pasta!
Hi there! I just came across this recipe and I am a little confused. Your notes say this is for a single serving but then the recipe says it serves 4 so do you take 1lb of chicken breast and divide it into 4 pieces and one piece is a serving?? Help! Thank you!!
oops! The notes were not updated – just took care of that now! Originally it was a single serve recipe but I updated it to serve 4. Thanks for letting me know 🙂
How much is a serving size?
I usually go by a piece of chicken the size of your fist is one serving size!