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.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.

Step 4

Add the diced red bell pepper and zucchini to the skillet. Cook for 3–4 minutes until softened.

Step 5

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.

Step 6

Mix the cooled vegetable mixture with the shredded mozzarella cheese in a bowl. Season with a pinch of salt and pepper.

Step 7

Stuff each chicken breast pocket with the veggie and cheese mixture, securing the openings with toothpicks.

Step 8

Rub the outside of each chicken breast with the remaining olive oil. Sprinkle evenly with salt, black pepper, paprika, and Italian seasoning.

Step 9

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.

Step 10

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).

Step 11

Remove the chicken breasts from the oven and let them rest for 5 minutes before serving.

Step 12

Carefully remove the toothpicks before plating. Serve warm with your choice of side dish.

Nutrition Facts

Serving size	(1234.1g)

Amount per serving	% Daily Value*
Calories	1849.8

Total Fat 78.2g	0%
Saturated Fat 25.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 652.3mg	0%
Sodium 3700.3mg	0%
Total Carbohydrate 22.6g	0%
Dietary Fiber 6.8g	0%
Total Sugars 8.9g
Protein 247.5g	0%

Vitamin D 0IU	0%
Calcium 1000.1mg	0%
Iron 9.0mg	0%
Potassium 815.0mg	0%

*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.

Source of Calories

Fat: 39.4%

Protein: 55.5%

Carbs: 5.1%