Grilled Chicken Stuffed with Roasted Green Vegetables
Servings: 4
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
Salt and pepper, to taste
Kitchen twine or toothpicks
For the Roasted Green Vegetable Stuffing:
1 cup zucchini, diced
1 cup broccoli florets, finely chopped
1/2 cup green bell pepper, diced
1/2 cup baby spinach, chopped
2 cloves garlic, minced
1 tbsp olive oil
Salt and pepper, to taste
1/4 tsp chili flakes (optional)
1/4 cup crumbled feta cheese (optional for creaminess and tang)
Instructions
1. Prepare the Roasted Green Vegetables:
1. Preheat oven to 400°F (200°C).
2. Toss the zucchini, broccoli, green bell pepper, spinach, and garlic with olive oil, salt, pepper, and chili flakes.
3. Spread on a baking sheet and roast for 12–15 minutes, until slightly tender and caramelized.
4. Let cool slightly, then stir in feta cheese (if using).
2. Prepare the Chicken:
1. Butterfly each chicken breast by slicing horizontally, creating a pocket (don’t cut all the way through).
2. Drizzle with olive oil and season inside and out with garlic powder, paprika, salt, and pepper.
3. Stuff the Chicken:
1. Fill each chicken breast with 2–3 tbsp of the roasted green vegetable mix.
2. Secure the opening with toothpicks or tie with kitchen twine.
4. Grill the Chicken:
1. Preheat grill or grill pan to medium-high heat.
2. Grill stuffed chicken for 6–8 minutes per side, or until fully cooked (internal temp 165°F / 74°C).
3. Let rest for 5 minutes before slicing.
Serving Suggestions
Serve with a drizzle of lemon-tahini sauce or herbed yogurt.
Pair with couscous, quinoa, or a fresh tomato salad.
Tips & Notes
- Veggie Variations,Use asparagus, green beans, or leeks.
- Make it cheesy; Add shredded mozzarella or goat cheese inside.
- No grill; Bake at 375°F (190°C) for 25–30 minutes instead.
Nutrition information
Calories: 310
Protein: 38g
Fat: 14g
Carbohydrates: 7g
Fiber: 2g