16 Low Carb Clean Eating Weight Loss Meals On a Budget

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Are you short on budget and looking for weight loss meals on a budget diet plans? I compiled here the best 16 low carb clean eating weight loss meals on a budget recipes you will love.

We all know that weight loss without healthy diet is a like a pipe dream and it won’t last. If you are struggling to lose weight or couldn’t stick to diet routine, you will love these 16 low carb clean eating weight loss meals on a budget recipes.

A clean eating diet helps you lose fat and weight while increasing your energy and overall well-being. Other benefits include skin clarity, hair strength, and sleep quality. Checkout the low carb clean eating weight loss meals on a budget recipes l have below to get started.

16 Low Carb Clean Eating Weight Loss Meals On a Budget

 

1. Grilled Herb Chicken & Potato Foil Packs

Grilled Herb Chicken & Potato Foil Packs

Ingredients:

  • 6-8 boneless skinless chicken thighs OR 4 boneless skinless chicken breasts
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried dill
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons oil
  • 1 – 1 1/2 pounds potatoes (red or gold potatoes work best in this recipe), thinly sliced (about 2 cups potato slices)
  • 1 cup sliced mushrooms

Instructions:

  1. Stir together seasonings and set aside. Add oil to a bowl along with chicken, potatoes, and mushrooms and toss to coat everything in the oil.
  2. Lay out 4 12×12 sheets of nonstick foil on a flat surface. Divide chicken, potatoes, and mushrooms between each of the foil sheets. (If using thighs there should be 1-2 per foil sheet, if using breasts there should be 1 per foil sheet) Sprinkle with seasoning mixture.
  3. Fold foil over the chicken-potato-mushroom mixture and scrunch the ends of the foil together to close off the foil pack.
  4. Place foil packs on preheated grill and cook for about 10-15 minutes, then flip and cook another 5-7 minutes. Check the chicken for doneness, once cooked through, garnish with fresh herbs if desired (such as thyme, rosemary, or oregano) and serve immediately.

2. One Pot Kung Pao Chicken Zoodles

One Pot Kung Pao Chicken Zoodles

Ingredients:

  • 1 medium chicken breast cut into bite size piece
  • 1 teaspoon sesame oil
  • salt and black pepper to taste
Sauce:
  • 1/4 cup low-sodium soy sauce can substitute with gluten free tamari or coconut aminos for paleo-friendly version
  • 2 Tablespoons Hoisin Sauce leave out for keto
  • 2 Tablespoons rice vinegar or balsamic vinegar
  • 1 teaspoon sesame oil
  • 2 garlic cloves minced
  • 1/2 teaspoon grated ginger
  • 2 Tablespoons corn starch or use arrowroot powder for paleo or 1 teaspoon xantham gum for keto
  • 2 Tablespoons water + more as needed to thin out sauce as needed
  • 4 dried red chilies or use 1/2 teaspoon red chili garlic sauce
  • 5-6 medium zucchini cut into noodles using a spiralizer or a vegetable peeler
Optional Garnish:
  • green onions sliced thinly
  • sesame seeds

Instructions:

  1. In a medium bowl, whisk together all the ingredients for the sauce.
  2. In a large bowl, season chicken with salt, pepper and drizzle 1 tablespoon of sauce over the chicken. Allow chicken to marinate while you spiralize the zucchini. Use a spiralizer or a vegetable peeler to spiralize zucchini. Pat dry with paper towel.
  3. Heat 2 tablespoons of cooking oil in a wok or a large skillet on medium-high heat. Add chicken and cook until brown, about 4-5 minutes. Add in the dried chilies and cook for another minute until fragrant. Pour in the sauce and turn the heat to high, allowing the sauce to bubble and thicken. Add more water, one tablespoon at a time, only as needed to thin out the sauce.
  4. *If cooking the zucchini noodles, add into the pan and use tongs to toss and coat with sauce. Cook for 1-2 minutes until zucchini is just tender but still firm. Be careful not to overcook.
  5. Serve immediately and garnish with green onions and sesame seeds if desired.

3. Clean Eating Taco Soup + Homemade Taco Seasoning Recipe

3. Clean Eating Taco Soup + Homemade Taco Seasoning Recipe

Ingredients:

  • 1 lb ground meat (turkey, beef, venison)
  • 1 onion, diced
  • 1 bell pepper, diced
  • 1 small zucchini, diced
  • 2 cups frozen corn or 15 oz can
  • 28 oz can diced tomatoes, undrained
  • 15 oz can of beans, undrained I used an organic Tri-Bean Blend (kidney, black, and pinto beans) from Wal-Mart
  • 2 cups water
  • 3 Tbsp homemade taco seasoning or 1 packet
  • 3 Tbsp homemade ranch seasoning or 1 packet
  • salt and pepper

Instructions:

  1. In a large pot, brown the meat. Add in remaining ingredients and simmer for 30 minutes. Taste. Add more seasoning such as chili or cayanne powder, salt, or pepper if needed. I’ve been known to stir in a generous drip of Frank’s Hot Sauce to kick it up a notch!
  2. Top with plain Greek yogurt, shredded cheese, tortilla chips, avocado, or lime wedges!

4. 30-Minute Easy Homemade Clean Eating Chili Recipe

30-Minute Easy Homemade Clean Eating Chili Recipe

Ingredients:

  • 1 lb ground beef (browned)
  • 15 oz cans dark kidney beans (drained and rinsed)
  • 15 oz can of chili beans
  • 15 oz can of black beans (drained and rinsed)
  • 14.5 oz can of tomato sauce
  • 14.5 oz can crushed tomatoes
  • 2 cups chicken broth
  • homemade chili seasoning (recipe below)
Chili Seasoning:
  • 2 tsp chili powder
  • 1 tsp Real Salt
  • 1/2 tsp ground cumin
  • 1/4 tsp ground black pepper
  • 1/4 tsp onion powder
  • 1/8 tsp ground cayenne pepper
  • 1/8 tsp garlic salt

Instructions:

  1. Combine all ingredients in a large pot
  2. Stir together
  3. Heat on medium-high until the chili starts to simmer
  4. Reduce heat to low, cover and simmer for 20 minutes (or longer)

5. 5 Ingredient Lemon Chicken with Asparagus

5 Ingredient Lemon Chicken with Asparagus

Ingredients:

  • 1 lb. boneless skinless chicken breasts
  • 1/4 cup flour
  • 1/2 teaspoon salt, pepper to taste
  • 2 tablespoons butter
  • 1 teaspoon lemon pepper seasoning
  • 12 cups chopped asparagus
  • 2 lemons, sliced
  • 2 tablespoons honey + 2 tablespoons butter (optional)
  • parsley for topping (optional)

Instructions:

  1. Chicken: Cover the chicken breasts with plastic wrap and pound until each pieces is about a 3/4 of an inch thick. (NOTE: If your chicken breasts are really thick,you can just cut them in half horizontally to make thinner pieces rather than pounding. Works like a charm.) Place the flour and salt and pepper in a shallow dish and gently toss each chicken breast in the dish to coat. Melt the butter in a large skillet over medium high heat; add the chicken and saute for 3-5 minutes on each side, until golden brown, sprinkling each side with the lemon pepper directly in the pan. When the chicken is golden brown and cooked through, transfer to a plate.
  2. Asparagus and Lemons: Add the chopped asparagus to the pan. Saute for a few minutes until bright green and tender crisp. Remove from the pan and set aside. Lay the lemon slices flat on the bottom of the pan and cook for a few minutes on each side without stirring so that they caramelize and pick up the browned bits left in the pan from the chicken and butter. (NOTE: adding a tiny pat of butter in with the lemons also helps prevent sticking and promote browning.) Remove the lemons from the pan and set aside.
  3. Assembly: Layer all the ingredients back into the skillet – asparagus, chicken, and lemon slices on top.
Notes:
  1. The lemons are going to be bitter, especially if you really let them caramelize like in the first picture in this post. With that in mind, you can use them just as a garnish (pretty!), or you can eat them if you like bitter things, or you can try to make them less bitter by boiling them for a few minutes before adding to the pan. I opted for the garnish.
  2. For the honey butter sauce, I just melted additional butter and honey in the hot pan after caramelizing the lemons and poured it over the chicken. This mixture definitely picked up some of the residual lemon flavor from the pan, so if that isn’t your thing, be sure to melt the butter and honey in a separate pan.

6. One-Pan Pesto Chicken & Veggies

One-Pan Pesto Chicken & Veggies

Ingredients:

  • 2 tablespoons olive oil
  • 1 pound chicken thighs boneless and skinless, sliced into strips
  • 1/3 cup sun-dried tomatoes drained of oil, chopped
  • 1 pound asparagus ends trimmed, cut in half, if large
  • 1/4 cup basil pesto
  • 1 cup cherry tomatoes yellow and red, halved

Instructions:

  1. Heat a large skillet on medium heat, add 2 tablespoons olive oil, add sliced chicken thighs, season chicken generously with salt, add half of chopped sun-dried tomatoes – and cook everything on medium heat for 5-10 minutes, flipping a couple of times, until the chicken is completely cooked through. Remove the chicken and sun-dried from the skillet, leaving oil in.
  2. Add asparagus (ends trimmed), seasoned generously with salt, remaining half of sun-dried tomatoes, and cook on medium heat for 5-10 minutes until the asparagus cooked through. Remove asparagus to serving plate.
  3. Add chicken back to the skillet, add pesto, stir to coat on low-medium heat until chicken is reheated, 1 or 2 minutes. Remove from heat. Add halved cherry tomatoes, mix with the pesto and the chicken. Add chicken and tomatoes to the serving plate with asparagus.

7. Sheet Pan Steak and Veggies

Sheet Pan Steak and Veggies

Ingredients:

  • 2 pounds baby red potatoes
  • 16 ounces broccoli florets*
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 2 pounds (1-inch-thick) top sirloin steak, patted dry

Directions:

  1. Preheat oven to broil. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a large pot of boiling salted water, cook potatoes until parboiled for 12-15 minutes; drain well.
  3. Place potatoes and broccoli in a single layer onto the prepared baking sheet. Add olive oil, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.
  4. Season steaks with salt and pepper, to taste, and add to the baking sheet in a single layer.
  5. Place into oven and broil until the steak is browned and charred at the edges, about 4-5 minutes per side for medium-rare, or until desired doneness.
  6. Serve immediately with garlic butter, if desired.

8. Creamy, Paleo Sun-Dried Tomato Chicken Thighs

Creamy, Paleo Sun-Dried Tomato Chicken Thighs

Ingredients:

  • 1/4 cup Unmodified Potato Starch (or Tapioca Starch or Corn Starch if you don’t eat Paleo)
  • 1 Tbsp Real Salt
  • 1 tsp Freshly Ground Pepper
  • 8 Chicken thighs (bone-in, skin removed)
  • 3 Tbsp Extra Virgin Olive Oil (divided)
  • 1 Yellow Onion (Sliced thinly)
  • 3/4 cup Sliced Sun-dried Tomatoes (not packed in oil)*
  • 1 Tbsp Garlic (minced)
  • 1 tsp Italian Seasoning (oregano, thyme, parsley)
  • large pinch Red Pepper Flakes
  • 13.5 oz can Coconut Milk
  • 1 cup Chicken Stock (or Broth)
  • Basil (shredded, to top)

Instructions:

  1. Mix together the potato or tapioca starch, salt, and pepper in a medium sized bowl. Toss the chicken thighs in the mixture until fully coated.
  2. Preheat oven to 400 degrees F
  3. Heat 2 T. of the Olive Oil in a large oven-proof frying pan or ceramic coated dutch oven. Add the chicken, four pieces at a time, and brown on each side. When the chicken is all browned, remove it and set it aside.
  4. Add the remaining 1 T. of oil to the pan and heat to medium/high. Add the sliced onion and saute for 2 minutes. Add the sun-dried tomatoes, garlic, Italian Seasoning, and red pepper and saute for another 30 seconds.
  5. Add the coconut milk and chicken broth and bring to a boil.
  6. Add the chicken back into the sauce, scooping the onions and tomatoes over the top of the chicken. Try to fit the chicken in a single layer, if possible.
  7. Cover pan with a lid (make sure it is oven safe) and place it in the oven. Cook for 45 minutes at 400 degrees. After 45 minutes, reduce the heat to 300 and cook for another 20 minutes.
  8. Remove from the oven and top with shredded basil just before serving.

9. Paleo Skillet Beef Fajitas

Paleo Skillet Beef Fajitas

Ingredients:

  • [br][b]Steak:[/b]
  • 1 1/2 lb flank steak, sliced into thin ribbons against the grain
  • 1 lime juiced
  • ½ teaspoon chili powder
  • ¼ teaspoon of ground cayenne red pepper
  • 1/8 teaspoon cumin
  • 1/8 teaspoon paprika
  • 1/8 teaspoon ground black pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon Sea salt
  • 1/4 teaspoon ground black pepper
  • [br][b]Vegetables:[/b]
  • 2 tablespoon organic coconut oil
  • 1 yellow bell pepper, trimmed, de-seeded and sliced
  • 1 red bell pepper, trimmed, de-seeded and sliced
  • 1 yellow onion, trimmed, peeled and sliced into thin slices
  • 1 garlic clove, minced
  • 5 ounces shitake mushrooms</span>
  • 2 green onions, green part sliced
  • 1 cup vegetable broth
  • 1 jalapeno, seeded and sliced thinly {leave seeds if you like it HOT}
  • 1/4 cup chopped cilantro
  • 1 avocado, peeled, seeded and thinly sliced

Instructions:

  1. Place steak, lime juice and spices in a large bowl and toss together until steak is evenly coated.
  2. Set aside.
  3. Place a large heavy skillet over medium-high heat, I used cast-iron. Add coconut oil to the pan and when melted add steak.
  4. Try to lay steak out so that it is in a single layer on the pan.
  5. Let steak sear 3-4 minutes, flip and cook the other side of steak for an additional 3-4 minutes, you want the outside to be completely seared. Remove steak from pan and set aside on a plate.
  6. Add onions, peppers, garlic and mushrooms to pan tossing to coat. There should be enough juice from the steak to toss and coat your veggies. If not add about 1/4 cup of your vegetable broth. Try to scrape any excess brown bits that are stuck to the bottom of the pan. Toss your veggies until they start to soften, about 5 minutes. Add green onion, jalapeño, vegetable broth, steak and any juices that collected on the plate.
  7. Toss and cook for an additional 5-8 minutes.
  8. Remove from heat, toss cilantro on top as well as sliced avocado and additional jalapeño slices if you like.
  9. Serve with rice, fajitas or lettuce cups

10. Winter Minestrone Soup

Winter Minestrone Soup

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 1 small onion, finely chopped (1 heaping cup)
  • 2 carrots, peeled and chopped (about 3/4 cup)
  • 3 celery, chopped (about 1/2 cup)
  • 3 garlic cloves, minced (1 tablespoon)
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt & pepper
  • 3 cups chopped kale (about 1 bundle, stems removed)
  • 3 cups cubed butternut squash
  • 6 cups vegetable broth
  • 1 (15-ounce) can diced tomatoes
  • 1 (15-ounce) can white beans
  • 8 ounces pasta of choice
  • vegan parmesan for serving

Directions:

  1. In a large pot, warm the olive oil over medium heat. Add the onion and cook until translucent, about 3 minutes.
  2. To the pot, add the carrots, celery, garlic, oregano, salt & pepper, and cook for 5 more minutes. Add the kale, butternut squash and vegetable broth then bring to a low boil. Cook until the squash is tender, about 20 minutes.
  3. Meanwhile bring a small pot of water to a boil. Cook the pasta as directed. Strain and rinse with cold water (to keep it from sticking together) then set aside.
  4. Once the squash is tender, add the diced tomatoes and beans to the pot. Cook for another 5 minutes, until heated through. Add the cooked pasta and stir to combine. Serve warm and enjoy!

11. Skillet Parmesan Chicken Thighs

16 Low Carb Clean Eating Weight Loss Meals On a Budget

Ingredients:

  • 2 lbs. Just BARE Organic Boneless Skinless Chicken Thighs
  • 2 teaspoons garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon olive oil
Parmesan Garlic Sauce:
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 3 tablespoons of grated parmesan + 1 tablespoon to garnish
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon chopped chives

Instructions:

  1. In a small bowl, add garlic powder, ground cumin, salt, 1/2 teaspoon smoked paprika, and black pepper. Mix the spices together. Set aside.
  2. Pat the chicken thighs dry.
  3. Sprinkle chicken thighs with the prepared spice blend mixture. Gently rub the mixture into the thighs.
  4. Heat a large cast iron skillet to medium high heat. Add 1 tablespoon of olive oil to the pan and then place chicken thighs into the pan. (you want to hear the sizzle)
  5. Saute on the first side for 5-6 minutes. Flip the chicken, turn the heat down to medium and cook the chicken for 8-10 minutes. Until you don’t see any pink.
  6. Remove the chicken from the pan and set on a plate.
  7. Turn the heat down to low. To the skillet add butter, 2 tablespoons of olive oil, and minced garlic. Using a spoon or a whisk, scrape all the goodies (the brown bits) off the bottom of the pan. Stir until garlic is fragrant and butter is melted.
  8. Add in parmesan cheese, smoked paprika, and red pepper flakes. Whisk to stir everything together. Place the chicken back in the skillet and let cook for 1-2 minutes. Remove from heat.
  9. Using a spoon, pour some of that delicious sauce over each chicken thigh.
  10. Garnish with 1 tablespoon of parmesan cheese and chopped chives.

13. Clean Eating Skillet Meatloaf Recipe

16 Low Carb Clean Eating Weight Loss Meals On a Budget

Ingredients:

  • 1 lb. ground turkey
  • 1 large whole egg
  • 2 tbsp. oil
  • 1/2 small yellow onion, chopped
  • 2 medium cloves garlic
  • 1 medium stalk celery, sliced thin
  • 4 medium white mushrooms
  • salt and pepper to taste

Instructions:

  1. In a medium mixing bowl, knead the ground turkey and egg together until well combined, then set aside.
  2. In a small cast iron skillet, warm the oil. (My pan was 6 inches at the base. If you have a larger pan, you’ll want to double the recipe)
  3. Add the onion, celery and mushrooms and sauté until the onions are translucent.
  4. Stir in the chopped garlic and stir for about 1 minute.
  5. Remove from heat and allow to cool enough to be able to handle the vegetables with your hands.
  6. Transfer the sauted vegetables to the bowl with the meat in it and knead with your hands. (Hang on to your pan, you’ll be using it again. Do not wash it)
  7. Add the last tablespoon of oil to your pan, making sure to coat the entire bottom of the pan as well as the side, the best you can.
  8. Transfer the meat into the pan and form into a rounded loaf. (Like a dome)
  9. Bake at 375 F. for approximately 40 minutes or until a meat thermometer reaches at least 165 F.
  10. Cool slightly, slice and serve.
  11. Season with salt and pepper to your liking at the table.

14. Clean Eating Slow Cooker Mexican Casserole Recipe

16 Low Carb Clean Eating Weight Loss Meals On a Budget

Ingredients:

  • 2 tbsp. oil
  • 1 medium green bell pepper (chopped)
  • 1 medium yellow bell pepper (chopped)
  • 1/2 medium yellow onion (chopped)
  • 1 lb. ground turkey
  • 2 tbsp. garlic powder
  • 2 tbsp. onion powder
  • 2 tbsp. ground cumin
  • 1 tbsp. chili powder
  • 1 cup grated cheddar cheese

Instructions:

  1. In a large skillet, sauté your onion and pepper in the oil until the onions are translucent, then transfer to the crock of your slow cooker.
  2. In the same skillet, brown the ground turkey, adding the onion and garlic powder.
  3. Transfer this entire mixture to your crock as well and mix it all together with the remaining spices.
  4. Add an even layer of cheese over the top.
  5. Cook on low for 2-3 hours or until the meat is fully cooked.
  6. Serve topped with your favorite taco salad toppings.

15. One Pan Healthy Italian Sausage & Veggies

16 Low Carb Clean Eating Weight Loss Meals On a Budget

Ingredients:

  • 2 large carrots ~2 cups
  • 2 red potatoes ~2 cups
  • 1 small-medium zucchini ~2 and 1/3 cups
  • 2 red peppers ~2 cups
  • 1 head broccoli ~1 and 1/2 cups
  • 16 ounces Smoked Italian Turkey or Chicken Sausage
Seasonings:
  • 1/2 tablespoon EACH: dried basil, dried oregano, dried parsley, garlic powder
  • 1/2 teaspoon EACH: onion powder, dried thyme
  • 1/8 teaspoon red pepper flakes optional
  • 1/3 cup Parmesan cheese freshly grated, optional
  • 4 and 1/2 tablespoons olive oil
  • Optional: fresh parsley, salt and pepper

Instructions:

  1. Preheat the oven to 400 degrees F. Line a large sheet pan with parchment paper or foil (easy clean-up) and set aside.
  2. Prep the veggies: *It is important to prep the veggies according to directions to ensure they all cook at the same time*
  3. Peel and very thinly slice the carrots.  Wash and (if desired peel, we love the peel on) chop the red potatoes. You want the pieces quite small here. (I halve the potatoes and then cut each half into 10-12 pieces)
  4. Halve the zucchini and then cut *thick* coins of zucchini. Coarsely chop the broccoli. Remove the stems and seeds from the peppers and chop into medium-sized pieces. Chop the sausage into thick coins.
  5. Pour all the veggies and sausage on the sheet pan.
  6. In a small bowl combine all of the seasonings and salt and pepper if desired (I use about 1/8 teaspoon pepper and 1/2 teaspoon salt) with the olive oil. Stir to combine.
  7. Pour the seasoning & oil mixture on top of the veggies and sausage and thoroughly toss to coat.
  8. Place in the heated oven for 15 minutes. Remove and toss around the veggies + sausage and return to the oven for another 10-20 minutes or until veggies are crisp tender.
  9. Remove and top, if desired, with freshly grated Parmesan cheese and fresh parsley.
  10. Serve on top of rice or quinoa if desired. (Also great plain!)

16. Thai Salmon Recipe

16 Low Carb Clean Eating Weight Loss Meals On a Budget

Ingredients:

  • 6 x 6 oz wild salmon fillets, skin on/off
  • Pinch of salt
  • 1/2 cup + 2 tbsp Thai sweet chili sauce, divided
  • 2 – 3 tbsp green onions, finely chopped
  • Cooking spray

Instructions:

  1. Make Thai sweet chili sauce.
  2. In a large baking dish, add salmon in a single layer. Each fillet: sprinkle with a pinch of salt and top with 1 tbsp of Thai sweet chili sauce. Brush or rub with your fingers to coat fish with sauce evenly on top, bottom and sides. Cover and let marinate in the fridge for at least 2 hours or overnight is the best (up to 24 hours).
  3. Turn on oven’s broiler on High and position top oven rack 5″ – 6″ below the heat source. Line large baking sheet with foil or silicone mat, spray with cooking spray and place salmon fillets skin side down (if any). Coat with remaining marinade from the dish (if any).
  4. Broil for 8 minutes, rotating baking sheet once. Remove from the oven and brush top of each fillet with 2 tsp of Thai sweet chili sauce. Return to the oven and broil for another 5 minutes or until salmon has caramelized.
  5. Serve hot garnished with green onions, extra sauce (if desired) and brown rice or quinoa + any salad.

17. Spinach Stuffed Chicken Breasts

16 Low Carb Clean Eating Weight Loss Meals On a Budget

Ingredients:

  • 3 chicken breasts
  • 8 oz chopped frozen spinach cooked according to package directions and squeezed dry.
  • 3 oz feta crumbled ( about 1/2 cup )
  • 4 oz cream cheese
  • 1 clove garlic diced
  • 1/4 teaspoon salt divided
  • 1/8 teaspoon pepper
  • 1 tablespoon olive oil

Instructions:

  1. Preheat oven to 450 degrees fahrenheit.
  2. Mix the chopped frozen spinach, feta, cream cheese, garlic and half of the salt in a medium sized bowl.
  3. Cut a pocket into each chicken breast. If you are unsure of how to cut a pocket into the chicken without also cutting a pocket into your hand, try this: One at a time, place the chicken flat on a cutting board, and press a large spatula ( or something else that cannot be stabbed, i.e. DO NOT USE YOUR HAND) flat on top of the breast. Make sure that you are pressing the spatula down hard enough to hold the chicken in place. You may need to actually dig the edge of the spatula into the meat just a little bit to accomplish this. Insert the knife 2/3 of the way into the side of the thickest part of the chicken, and slice down to the thinnest part, stopping before you cut through; you want a pocket not a flap.
  4. Separate the spinach and cheese mixture into three parts, and roll into thick logs. Stuff each log into the pocket you made in the chicken breasts. Season with remaining salt and pepper.
  5. Heat the olive oil in an ovenproof pan set over medium high heat, then add the stuffed chicken, “top” side down. Cook for 5 minutes, then flip the chicken over.
  6. Place the pan into the oven, and bake for 10 minutes. If your chicken breasts are extraordinarily thick, cook for 2 to 5 minutes longer, or until juices run clear when you poke the chicken with a fork.

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