🥘 Mediterranean Asparagus Stuffed Chicken Breast

✨ What You’ll Love

• High-protein, low-carb

• Creamy, cheesy, and packed with fresh Mediterranean flavors

• Oven-baked for a juicy finish

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🛒 Ingredients (Serves 4)

Chicken

• 4 chicken breasts

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tbsp olive oil

Stuffing

• 12–16 asparagus spears (ends trimmed)

• 1 cup baby spinach (optional but delicious!)

• ½ cup sun-dried tomatoes (chopped)

• ½ cup mozzarella or feta cheese (feta = more Mediterranean)

• 2 tbsp cream cheese (optional – makes it super juicy)

• 2 garlic cloves (minced)

• 1 tbsp olive oil

For cooking

• 1 tbsp olive oil

• Juice of ½ lemon

• ½ tsp dried oregano

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🔪 Instructions

1. Prepare the Chicken

1. Preheat oven to 200°C / 400°F.

2. Cut a deep pocket into each chicken breast (don’t cut all the way through).

3. Rub both sides with:

   • salt, pepper, garlic powder, paprika, olive oil.

2. Make the Mediterranean Stuffing

1. Heat 1 tbsp olive oil in a pan.

2. Sauté minced garlic for 30 seconds.

3. Add spinach and cook until wilted.

4. Remove from heat and mix with:

   • sun-dried tomatoes

   • cheese (feta or mozzarella)

   • cream cheese (optional for creaminess)

3. Assemble

1. Place 3–4 asparagus spears inside each chicken pocket.

2. Add 2–3 spoonfuls of the spinach-tomato-cheese mixture.

3. Secure with toothpicks if needed.

4. Sear

1. Heat 1 tbsp olive oil in an oven-safe skillet.

2. Sear chicken for 2–3 mins per side until golden.

5. Bake

1. Squeeze lemon juice over the chicken.

2. Sprinkle with dried oregano.

3. Transfer pan to oven and bake 20–22 minutes until cooked through.

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🍽️ Serving Ideas

Serve with:

• Mediterranean quinoa salad

• Lemon orzo

• Garlic roasted potatoes

• A simple Greek salad

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💡 Tips

• Use feta for a more authentic Mediterranean flavor.

• Add olives inside the stuffing for extra punch.

• To avoid dryness, don’t overbake—stop at internal temp 74°C / 165°F.