top of page

Day 1 : Lunch: Apple-Stuffed Chicken

Get handsy with your protein and pack it with even more flavor before finishing it in the oven. The sharp cheddar, sweet apples, and Thanksgiving-inspired flavors will bring you all of the joy of the holiday season without that post-binge tired feeling.


  • Gala apples, cored and diced, 2 medium

  • Garlic, 2 cloves

  • Red onion, chopped, 1/2 medium

  • Salt, to taste

  • Black pepper, to taste

  • Sage, fresh and chopped, 1 tbsp

  • Chicken breast, 12 oz.

  • Bread crumbs, 2 tbsp

  • Sharp cheddar cheese, shredded, 2 oz.

  • Coconut oil, 1/2 tbsp


  1. Preheat oven to 350 degrees F.

  2. Combine the apple, garlic, and onion in a skillet over medium heat until soft (about 3 minutes). Transfer to a bowl and refrigerate for 5 minutes.

  3. Season the chicken with salt, pepper, and sage. Place it between two pieces of wax paper, and flatten it with a mallet or rolling pin until you achieve an even half-inch thickness for each breast.

  4. Take the filling, out of the fridge and add the cheese and breadcrumbs.

  5. Divide the filling between breasts. Roll up each breast, pinning them closed with a toothpick.

  6. In the same skillet you used to heat the apples, add the coconut oil and heat the chicken breasts seam-side down. Cook on both sides until golden brown (about 7-8 minutes).

  7. Finish cooking the chicken in the oven for 10-12 minutes or until the chicken is fully cooked.

  8. Let the chicken rest for at least 10 minutes before cutting.

  9. Serve over a bed of sautéed spinach or kale, and enjoy!

Nutrition Facts

  • Serving size: 1 stuffed chicken breast on greens

  • Recipe yields: 2 servings

  • Calories: 408

  • Fat: 16 g

  • Carbs: 28 g

  • Protein: 38 g

bottom of page