Heart Healthy Foods You Should Eat 3
Day 3 of our 14 days of Heart Healthy Foods series brings us to broccoli!
The vitamin K in this vegetable assists in preventing hardening or calcification of the arteries. The antioxidants sourced from broccoli, on the other hand, helps in stopping oxidation of bad cholesterol or LDL. The veggie is also known to be a great stress (one of the main causes of elevated blood pressure and heart attacks) reliever, when consumed on a daily basis.
Try adding broccoli to your diet a few times a week, whether its in a salad, used as a side or like I did here stuffed into a chicken breast. Broccoli is considered one of my "versatile veggies"
Chicken Breast stuffed with Broccoli and Provolone
3 pounds fresh chicken breast (I had 3.5 lbs, but after trimming off all visible fat, it was closer to 3 lbs.) 4pieces (estimated)
7 slices Provolone cheese
2 heads of broccoli cut the florets
Salt and Pepper to taste
Trim all visible fat from chicken breasts, then make a long cut down the middle of the chicken breast (You really could cut them in half lengthwise, but I personally decided that wasn’t worth the risk of cutting of my finger.) I had pretty big chicken breasts, so I got 4 out of each one.
Steam the broccoli in the microwave and chop into smaller pieces. Place a half a slice of provolone cheese on each piece of chicken, followed by a little chopped broccoli. Place in 13×9 pan and secure with toothpick. Bake at 350ºF for about 30 minutes, or until juices run clear. I served mine with a side of stuffing mixed with mashed cauliflower.
If you want to freeze them, allow them to cool completely first. Makes 4 servings. Each serving has 220 calories, 6 carbs, 10 grams fat, 30 grams protein, and 1 gram fiber. I think it would be 5 WW Points Plus.