Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken

🌶️ Roasted Red Pepper, Spinach & Mozzarella Stuffed Chicken

Mediterranean-Style | High-Protein | Naturally Gluten-Free

🫒 Description

This Mediterranean stuffed chicken is tender and juicy on the inside with a lightly golden, herb-seasoned exterior. Sweet roasted red peppers bring a smoky depth, spinach adds freshness, and mozzarella melts beautifully into every bite. It’s elegant enough for guests but easy enough for a weeknight dinner—classic Mediterranean comfort without heaviness.

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🧺 Ingredients (Serves 4)

For the Chicken

• 4 boneless, skinless chicken breasts

• 1 cup roasted red peppers, sliced (jarred or homemade)

• 2 cups fresh spinach

• 1½ cups mozzarella cheese, shredded or sliced

• 2 cloves garlic, minced

• 2 tbsp extra-virgin olive oil

• 1 tsp dried oregano

• 1 tsp dried basil

• ½ tsp paprika

• Salt & black pepper, to taste

• Toothpicks or kitchen twine

Optional Finish

• Fresh basil or parsley, chopped

• Lemon wedges

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👩‍🍳 Instructions

1. Prep the Chicken
   Preheat oven to 375°F (190°C).
   Slice each chicken breast horizontally to create a pocket (don’t cut all the way through).

2. Sauté the Spinach
   Heat 1 tbsp olive oil in a pan over medium heat.
   Add garlic, sauté 30 seconds, then add spinach and cook just until wilted. Remove from heat.

3. Stuff the Chicken
   Fill each chicken breast with spinach, roasted red peppers, and mozzarella.
   Secure with toothpicks or tie with twine.

4. Season
   Rub chicken with remaining olive oil. Sprinkle oregano, basil, paprika, salt, and pepper evenly.

5. Bake
   Place chicken in a lightly greased baking dish.
   Bake 25–30 minutes, until chicken is cooked through (internal temp 165°F / 74°C).

6. Optional Golden Finish
   Broil for 2–3 minutes for a lightly golden top.

7. Serve
   Rest 5 minutes. Garnish with fresh herbs and a squeeze of lemon.

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🥗 Mediterranean Serving Ideas

• With lemony quinoa or herbed brown rice

• Alongside Greek salad or cucumber-tomato salad

• With roasted zucchini, eggplant, or asparagus

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❓ Q & A

Q: Can I use chicken thighs instead of breasts?
A: Yes! Use boneless, skinless thighs—just roll and secure them. Cooking time may be slightly shorter.

Q: Can I make this ahead of time?
A: Absolutely. Assemble up to 24 hours ahead, cover, and refrigerate. Bake when ready.

Q: What cheese can replace mozzarella?
A: Fresh mozzarella, provolone, or even mild feta (for a sharper Mediterranean twist).

Q: Is this low-carb or keto-friendly?
A: Yes! It’s naturally low-carb and high in protein.

Q: Can I cook this in a pan instead of the oven?
A: Yes—sear stuffed chicken in an oven-safe skillet, then finish in the oven for best results.