Mediterranean Grilled Cheesy Veggie-Stuffed Chicken with Creamy Yogurt Sauce
Tender chicken breasts stuffed with a cheesy mix of grilled Mediterranean vegetables, then grilled or baked to golden perfection and served with a tangy, garlicky Greek yogurt sauce. Juicy, savory, and bursting with vibrant flavor — this dish is elegant enough for dinner guests, but easy enough for a weeknight.
⏱ Time:
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Ingredients:
For the Stuffed Chicken:
4 boneless skinless chicken breasts
1 small zucchini, diced
1/2 red bell pepper, diced
1/4 red onion, finely diced
1/4 cup sun-dried tomatoes, chopped
1/2 cup shredded mozzarella or crumbled feta (or a mix)
1 tbsp olive oil
1/2 tsp dried oregano
1/2 tsp garlic powder
Salt & pepper to taste
1 tbsp lemon juice
For the Yogurt Sauce:
3/4 cup Greek yogurt
1 garlic clove, grated
1 tbsp lemon juice
1 tbsp olive oil
1 tsp chopped fresh dill or mint
Salt and pepper to taste
Instructions:
1. Prep the Chicken:
Carefully slice a pocket into the side of each chicken breast (don’t cut all the way through).
Season chicken with salt, pepper, oregano, garlic powder, and a drizzle of lemon juice.
2. Make the Filling:
Heat olive oil in a skillet. Sauté zucchini, red pepper, onion, and sun-dried tomatoes for 4–5 minutes until tender.
Let cool slightly, then mix with cheese.
3. Stuff the Chicken:
Fill each chicken breast pocket with the veggie-cheese mixture.
Use toothpicks to secure the openings if needed.
4. Cook the Chicken:
Option 1 (Grill): Grill chicken over medium heat for 6–7 minutes per side, until nicely charred and fully cooked (internal temp 165°F / 74°C).
Option 2 (Bake): Preheat oven to 400°F (200°C). Bake stuffed chicken for 22–25 minutes, or until fully cooked through and golden on top.
5. Make the Yogurt Sauce:
In a bowl, combine Greek yogurt, garlic, lemon juice, olive oil, herbs, salt, and pepper. Stir until smooth and chill until ready to serve.
6. Serve:
Slice the stuffed chicken and serve with a generous spoonful of creamy yogurt sauce. Pair with a side salad, lemon rice, or roasted potatoes.
Tips:
Add chopped olives or spinach to the filling for even more flavor.
You can swap mozzarella with goat cheese or a blend of mozzarella and Parmesan.
Make a double batch of yogurt sauce — it’s great on roasted veggies or wraps too!
❓ Frequently asked questions FAQ:
Q: Can I prep it ahead?
Yes — stuff the chicken ahead and refrigerate for up to 24 hours before grilling or baking.
Q: Can I use chicken thighs?
Yes, just butterfly them and secure with toothpicks or kitchen twine after stuffing.
Nutritional Information
Calories: 460
Protein: 45g
Carbs: 6g
Fat: 27g
Fiber: 2g
Sugar: 3g