Baked chicken with spinach, cheese and prosciutto salad recipe

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Baked chicken with low fat mozzarella cheese, spinach and prosciutto salad

Lately I have been getting bored making plain, grilled chicken. In order to keep to a pretty clean and healthy diet I have to find ways to spice up my food. If you don’t enjoy what you are eating you will always crash and burn in your dieting goals. If you restrict yourself too much, that is when you binge. If you don’t get enough protein you won’t grow lean muscle while weight training. And if you eat too few calories you will be tired, moody and unable to make the gains you are looking for.

For tonight’s dinner I took my lean grilled chicken breasts and cut them in half to make thinner pieces. I usually always buy organic chicken or a natural chicken that is not a name brand like Tyson or Purdue. You can tell the difference in the meat by the color it is; if you chicken looks orange and fake it is probably full of hormones and antibiotics. It should be a flesh tone color. For a pack of 3 large chicken breast of good quality meat you should pay average of $12-16.


I sprayed a baking tray with some organic olive oil spray. Preheat your oven to 375 degrees.

Slice you chicken breasts in half so that each piece is pretty thin, but not paper thin.

Lay the pieces on the tray and then begin to layer your toppings.

I put some Low Fat Mozzarella cheese from Trader Joe’s, some fresh spinach leaves and some sliced prosciutto (my fiance likes it, I personally do not)

Pop in the oven and let bake for 25 minutes

For the salad:

I used the same organic spinach leaves

Add some organic dried cranberries/craisins

Use some low fat gargonzola cheese (I love the one at Trader Joe’s)

Add some sliced black olives

Use a cap full of Apple Cider Vinegar

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