Spinach and Kale Greek Yogurt Stuffed Chicken or Salmon with Zoodles

WHAT YOU NEED:
-Trader Joe's Spinach & Kale Greek Yogurt Dip
-Trader Joe's Zucchini Spirals
-Chicken Breast or Salmon Filet
-Lemon Garlic Dressing (Store bought -- if homemade, use olive oil, lemon juice, minced garlic & salt)
​​-Shredded Mozzarella Cheese
​-Parmesan Cheese
-Feta
-Broccoli
-Crimini Mushrooms
-Tomatoes
-Fresh Garlic

Seasoning:
-Salt
-Garlic Powder
-Onion Powder
-Parsley

Chicken

Set oven to 400 degrees.
Butterfly chicken breast. I usually do 2 slices to allow for more stuffing.
Stuff each slot with shredded mozzerella cheese and Trader Joe's Spinach & Kale Greek Yogurt Dip.
Season chicken. I used lemon garlic dressing (oil, lemon juice, minced garlic & salt), sea salt, garlic powder, onion powder, and parsley.
Bake for 15-20 minutes. Sprinkle parmesan on top. Broil until golden.

Salmon

Set oven to 400 degrees.
Cut slit in salmon down the middle the long way.
Season salmon. I used basil-parmesan olive oil with salt, garlic powder, onion powder, and parsley.
Stuff with Trader Joe's Spinach & Kale Greek Yogurt Dip, a sprinkle of shredded mozzarella, and a sprinkle of feta.
Bake for 10 minutes. Sprinkle parmesan on top. Broil until golden.


Zoodles

Cook as instructed on box.
With a couple minutes left to cook, toss in broccoli and sliced mushrooms, re-cover and finish zucchini noodle's suggested cooking time.
Remove lid and excess water. Add chopped garlic and diced tomatoes with oil of choice. I use a basil-parmesan olive oil. Toss with parmesan cheese.