Prep Time: 8 mins | Cook Time: 22 mins | Total Time: 30 mins | Servings: 4
If you want a low-carb meal without sacrificing the flavour, this easy and quick recipe is for you. Stuffed chicken breast with loads of cheese and broccoli mixture for the win! Whip this up for a fast lunch or dinner anytime.
Ingredients
1.5 pounds boneless skinless chicken breasts or 4 large breasts
Salt and pepper, to taste
1 tablespoon Olive Oil
1 teaspoon Garlic Powder divided
½ teaspoon Paprika
1 tablespoon Italian Seasoning
1 c. Small chopped broccoli florets
1 c. Shredded Cheddar Cheese
¼ c. Cream Cheese
How to make Cheesy Broccoli Stuffed Chicken Breast
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: On a chopping board, place the chicken. Slice through the centre using a sharp knife to make a pocket for the stuffing. Do this with all the chicken breasts. On all sides, sprinkle the chicken breasts with salt, pepper, paprika. And Italian seasoning.
Step 3: Place the shredded cheese, garlic powder, and cream cheese in a mixing bowl. To taste, season with a pinch of salt and pepper. Mix well until combined. Into the chicken breasts, spoon the mixture. Then, using toothpicks, secure the pockets.
Step 4: In a large, ovenproof skillet, heat the oil over medium-high heat. Once the oil is hot, add the chicken to the skillet, then sear per side for about 2 to 3 minutes. Into the preheated oven, transfer the skillet and bake for approximately 15 to 17 minutes until the internal temperature of the chicken reached 165 degrees F.
Notes:
Substitutes:
Use light or fat-free cream cheese if desired.
You can also use light cheddar cheese.
If fresh broccoli is not available, use frozen instead.
For this recipe, you can use avocado oil instead of olive oil.
Storage: In a container, store any leftovers and place them in the fridge for up to 5 days. To reheat, op in the microwave. You can also store this in the freezer for up to 3 months.
Nutrition Facts:
Calories: 337kcal | Carbohydrates: 4g | Protein: 45g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 130mg | Sodium: 424mg | Potassium: 764mg | Fiber: 1g | Sugar: 1g | Vitamin A: 605IU | Vitamin C: 22.4mg | Calcium: 170mg | Iron: 1.5mg
Ingredients
- 1.5 pounds boneless skinless chicken breasts or 4 large breasts
- Salt and pepper, to taste
- 1 tablespoon Olive Oil
- 1 teaspoon Garlic Powder divided
- ½ teaspoon Paprika
- 1 tablespoon Italian Seasoning
- 1 c. Small chopped broccoli florets
- 1 c. Shredded Cheddar Cheese
- ¼ c. Cream Cheese
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: On a chopping board, place the chicken. Slice through the centre using a sharp knife to make a pocket for the stuffing. Do this with all the chicken breasts. On all sides, sprinkle the chicken breasts with salt, pepper, paprika. And Italian seasoning.
Step 3: Place the shredded cheese, garlic powder, and cream cheese in a mixing bowl. To taste, season with a pinch of salt and pepper. Mix well until combined. Into the chicken breasts, spoon the mixture. Then, using toothpicks, secure the pockets.
Step 4: In a large, ovenproof skillet, heat the oil over medium-high heat. Once the oil is hot, add the chicken to the skillet, then sear per side for about 2 to 3 minutes. Into the preheated oven, transfer the skillet and bake for approximately 15 to 17 minutes until the internal temperature of the chicken reached 165 degrees F.
Notes
Substitutes: Use light or fat-free cream cheese if desired. You can also use light cheddar cheese. If fresh broccoli is not available, use frozen instead. For this recipe, you can use avocado oil instead of olive oil. Storage: In a container, store any leftovers and place them in the fridge for up to 5 days. To reheat, op in the microwave. You can also store this in the freezer for up to 3 months.
