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Spinach Stuffed Chicken Breast

Makes 2 servings

Macros: 307 cal, fat 22, carbs 3g, protein 25g, fibre 1g

SERVED WITH 2 x 100g VEGGIES, any kind


2 x 150g chicken breasts, boneless skinless

1/2 tablespoon olive oil or avocado oil

1/2 teaspoon paprika

1/2teaspoon salt, divided

¼ teaspoon garlic powder

¼ teaspoon onion powder

2 ounces cream cheese, softened

1/8 cup grated Parmesan

1 tablespoons mayonnaise

1 cups chopped fresh spinach

1 teaspoon minced garlic

½ teaspoon red pepper flakes

Preheat oven to 375 degrees.


Place the chicken breasts on a cutting board and drizzle with oil. Add the paprika, 1/2 teaspoon salt, garlic powder, and onion powder to a small bowl and stir to combine. Sprinkle evenly over both sides of the chicken. Use a sharp knife to cut a pocket into the side of each chicken breast. Set chicken aside. Add cream cheese, Parmesan, mayonnaise, spinach, garlic, red pepper and remaining ½ teaspoon of salt to a small mixing bowl and stir well to combine. Spoon the spinach mixture into each chicken breast evenly. Place the chicken breasts in a 9x13 baking dish. Bake, uncovered, for 25-30 minutes or until chicken is cooked through.






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