Veggie Stuffed Chicken

I was pretty intimidated to try a stuffed chicken recipe because the idea of it seemed so complicated. I'm happy to say that it's really easy and amazingly delicious! Take this recipe and change it up however you'd like with any stuffing of your choice. This is a great date night dinner and is quick and easy to make.

                

Start by preheating your oven to 425 degrees. Cut your asparagus into thirds, cut your bell pepper in half, and roast for about 15 minutes. Take this time to prepare your chicken. To make stuffed chicken, you need to butterfly the chicken breast. Do this by cutting the chicken on the side, cutting through to the edge but not all the way through. Take a heavy pan, or even your fist, and hit the chicken until it becomes thinner (this makes it easier to stuff and hold its shape). To season your chicken, rub the outside with paprika, garlic powder, and salt. Now it's time to stuff your chicken! Take your roasted bell pepper and asparagus and place them inside your chicken- feel free to add low fat cheese or any other veggies you prefer. Season the inside with salt and garlic powder and fold the chicken breast over.

                

Place your chicken in the oven for 20 minutes, until cooked through. Cooking it on a high heat for a short period of time will keep the chicken moist and will prevent it from drying out. Once finished, serve with your favorite vegetable and enjoy!

                

Makes 2 Servings

Recipe:

2 4 Oz Chicken Breasts, Butterflied

1/2 Bell Pepper, Roasted

1 Cup Asparagus, Roasted and Cut Into Thirds

1 Tbsp Paprika

1 Tbsp Garlic Powder

Salt to taste

*Roast veggies in 425 degree oven for 15 minutes. Roast stuffed chicken at 425 degrees for 20 minutes.