Veggie Blend Stuffed Breasts
Elevate your weeknight dinners with these irresistible Veggie Blend Stuffed Breasts—a wholesome twist on stuffed chicken that’s bursting with flavor and texture! Perfectly seasoned chicken breasts are filled with a vibrant medley of sautéed red bell peppers, zucchini, and wilted spinach, combined with gooey mozzarella cheese for a creamy, savory filling. Seared to golden perfection and baked until tender, these stuffed chicken breasts offer a delightful balance of health and indulgence. With aromatic garlic, Italian seasoning, and a hint of paprika, each bite is a mouthwatering experience. This dish is easy to make in under an hour and pairs beautifully with roasted vegetables, a side salad, or a buttery rice pilaf. Ideal for family meals or dinner parties, this recipe is sure to impress while keeping things simple and satisfying.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 2 tablespoons Olive oil
- 2 pieces Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 1 medium Zucchini, diced
- 2 cups Baby spinach
- 1 cup Shredded mozzarella cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 teaspoon Italian seasoning
- 8 Toothpicks
Instructions
Preheat your oven to 375°F (190°C).
Using a sharp knife, make a horizontal slit along the side of each chicken breast to create a pocket. Be careful not to cut all the way through.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the diced red bell pepper and zucchini to the skillet. Cook for 3–4 minutes until softened.
Stir in the baby spinach and cook for another 2 minutes, or until wilted. Remove the skillet from the heat and let the mixture cool slightly.
Mix the cooled vegetable mixture with the shredded mozzarella cheese in a bowl. Season with a pinch of salt and pepper.
Stuff each chicken breast pocket with the veggie and cheese mixture, securing the openings with toothpicks.
Rub the outside of each chicken breast with the remaining olive oil. Sprinkle evenly with salt, black pepper, paprika, and Italian seasoning.
Heat an oven-safe skillet or frying pan over medium-high heat. Sear the stuffed chicken breasts for 2–3 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake the chicken breasts for 18–20 minutes, or until the internal temperature reaches 165°F (74°C).
Remove the chicken breasts from the oven and let them rest for 5 minutes before serving.
Carefully remove the toothpicks before plating. Serve warm with your choice of side dish.
Nutrition Facts
Calories |
1850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.2 g | 100% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 3700 mg | 161% | |
| Total Carbohydrate | 22.6 g | 8% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 8.9 g | ||
| Protein | 247.5 g | 495% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1000 mg | 77% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 815 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
