I have now completed Day 8 of Whole30. When I woke up this morning I wasn’t very hungry. I eventually made myself some breakfast, but I could only finish half. I ended up saving the rest for lunch. It is so nice not having to fight hunger pangs all day and I’m so happy Whole30 has helped with that. I am craving tomatoes, but I think it is best to give it time without nightshades.
My meals for Day 8 were:
Breakfast: Leftover Garlic Peppercorn Chicken Thighs with sautéed zucchini and yellow squash
Snack: No snack
Lunch: Leftover Garlic Peppercorn Chicken Thighs with sautéed zucchini and yellow squash
Snack: Olives and cucumbers
Dinner: Spinach and Mushroom Chicken Roulade (recipe below) with Broccoli and Peso Cauliflower
Snack: No snack
Breakfast: Leftover Garlic Peppercorn Chicken Thighs with sautéed zucchini and yellow squash
Snack: No snack
Lunch: Leftover Garlic Peppercorn Chicken Thighs with sautéed zucchini and yellow squash
Snack: Olives and cucumbers
Dinner: Spinach and Mushroom Chicken Roulade (recipe below) with Broccoli and Peso Cauliflower
Snack: No snack
I used the following ingredients for Whole30 Spinach and Mushroom Chicken Roulade:
4 Chicken Breasts (boneless and skinless)
3 oz spinach, chopped
1/2 lb mushroom, chopped
Seasonings to taste (I used salt, pepper, and garlic powder)
3 oz spinach, chopped
1/2 lb mushroom, chopped
Seasonings to taste (I used salt, pepper, and garlic powder)
Heat oven to 350 F.Over medium-high heat, sauté the spinach and mushrooms until cooked through (season to taste) and set aside to cool. If necessary, cut off the chicken tender piece of each chicken breast (these pieces can be used for another recipe). Cut the chicken in half along the length of the chicken breast, but not all the way through (like a book). Pound the chicken to 1/2″ thickness. Season both sides of the chicken breast with salt, pepper, and garlic powder. Add 2 Tbsp of the spinach/mushroom mixture to the chicken. Starting from the thinnest end, roll the chicken to the other end of the chicken breast to seal the filling. Secure with toothpicks or kitchen twine. Repeat for the remaining chicken breasts.
Sear the chicken breast for 2-3 minutes on each side (optional) and place the chicken in a baking dish. Bake for 15-25 minutes or until cooked through. Slice the chicken and remove any toothpicks or twine.
Extra spinach and mushrooms can be served on top of the chicken once cooked.
Served with broccoli and Pesto Roasted Cauliflower (One head of roasted cauliflower tossed with 2 Tbsp of Pesto)
Net Carb Count*:
Whole30 Spinach and Mushroom Chicken Roulades: 7 net carbs (for the entire chicken recipe)
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.
Comments: This makes plain chicken look a little more fancy. You can experiment with different fillings. I added cheese to my fiance’s chicken since he isn’t following the Whole30. Enjoy!
~Karen
