High-Protein Cheesy Stuffed Chicken with Vegetable Medley

Chef's Notes Meal Prep Tip: These stuffed chicken breasts can be prepared up to 24 hours in advance and refrigerated before cooking. Extra Protein Option: For even more protein, serve with a side of 100g Greek yogurt mixed with fresh herbs as a cooling sauce (adds 10g protein). Texture Tip: The flaxseed in the filling not only adds fiber but creates a pleasing texture while helping the filling stay together. Serving Suggestion: This dish pairs beautifully with 1/2 cup cooked quinoa if additional complex carbohydrates are desired.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 220°C (425°F).

Step 2

Use a sharp knife to create a deep pocket in each chicken breast, being careful not to cut all the way through.

Step 3

In a small bowl, combine garlic powder, onion powder, smoked paprika, cayenne pepper, and salt.

Step 4

Season both sides of each chicken breast with the spice mixture. Set aside.

Step 5

In a medium bowl, combine grated zucchini (well-squeezed to remove excess moisture), chopped spinach, diced bell pepper, cheddar cheese, cream cheese, minced garlic, ground flaxseed, salt, and pepper.

Step 6

Mix thoroughly until well combined.

Step 7

Divide the filling mixture between the chicken breasts, stuffing generously into each pocket.

Step 8

Secure the openings with toothpicks to keep the filling in place.

Step 9

Heat a large, oven-safe skillet over medium heat. Add olive oil.

Step 10

Carefully place stuffed chicken in the skillet and sear for 3 minutes on each side until golden brown.

Step 11

In a bowl, toss broccoli florets and cherry tomatoes with olive oil, Italian seasoning, minced garlic, salt, and pepper.

Step 12

Arrange vegetables around the seared chicken in the skillet. If your skillet isn't large enough, use a separate baking dish for vegetables.

Step 13

Transfer skillet to oven and bake for 15-18 minutes, until chicken reaches an internal temperature of 74°C (165°F).

Step 14

In the last 3 minutes of baking, sprinkle pumpkin seeds over the vegetable medley.

Step 15

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

Step 16

Remove toothpicks carefully.

Step 17

Serve each chicken breast with half of the roasted vegetable medley.