Smoked Stuffed Chicken Breast With Kale & Peppers

If your weekly meals are getting a bit “stale,” here are 2 proven techniques to breathe new life into those meals: 1) fire up the grill, and 2) find a way to stuff it (whatever “it” is).

When preparing food on the grill, I recommend using wood pellets instead of charcoal. I’ve noticed a reduction in the amount of “charred” or burnt parts on pieces of protein since I switched to a wood pellet grill – carcinogens have been associated with certain forms of cancer and they tend to form when parts of meat are overcooked or burnt…you know, the “good” parts! Lol

But this doesn’t mean you can’t use charcoal! It just means that, again, you should enjoy grilling from time to time, as part of a well-balanced diet.

You can also mitigate the risk of carcinogens by purchasing higher quality protein (not processed) and incorporating hearty vegetables on the grill like zucchini and onions and potatoes.

And as always, go lean! When you use a leaner protein, there are less fat drippings which tend to fall into the fire and create more smoke, which can then be deposited on the meat.

Lastly, the flavors of the wood pellets are amazing! You can get hickory, apple, maple, pecan, etc – there are a lot of possibilities and they all help flavor your food.

If you follow me on Snapchat (@fitmencook) then you know that my go-to wood pellet grill is the Traeger Grill.