Spinach & Red Pepper-Stuffed Chicken

Spinach & Red Pepper-Stuffed Chicken

Ingredients:

4 boneless, skinless chicken breasts (lean protein, low fat)

1/2 cup roasted red peppers (low glycemic, full of vitamins)

1 cup fresh spinach (low carb, nutrient-dense)

1/2 cup part-skim mozzarella or reduced-fat cheese (moderate fat, good protein)

1 tbsp olive oil (healthy fats)

2 cloves garlic, minced

Salt and black pepper to taste

1 tsp dried Italian herbs (optional: basil, oregano)

Instructions:

Preheat oven to 375°F (190°C).

Prepare the filling:

Sauté garlic in olive oil until fragrant.

Add spinach and roasted red peppers; cook until spinach wilts. Remove from heat and mix with cheese.

Prepare chicken breasts:

Butterfly the chicken breasts by slicing them horizontally without cutting all the way through.

Season chicken with salt, pepper, and Italian herbs.

Stuff chicken:

Fill each breast with the spinach, red pepper, and cheese mixture. Fold or roll the chicken over the filling and secure with toothpicks if needed.

Bake:

Place stuffed chicken in a baking dish. Bake for 25-30 minutes or until the chicken is cooked through and juices run clear.

Serve:

Pair with a side of steamed vegetables or a fresh salad for a low-carb, balanced meal.