🌶️ 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.
🧺 Ingredients (Serves 4)
For the Chicken
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4 boneless, skinless chicken breasts
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1 cup roasted red peppers, sliced (jarred or homemade)
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2 cups fresh spinach
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1½ cups mozzarella cheese, shredded or sliced
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2 cloves garlic, minced
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2 tbsp extra-virgin olive oil
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1 tsp dried oregano
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1 tsp dried basil
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½ tsp paprika
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Salt & black pepper, to taste
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Toothpicks or kitchen twine
Optional Finish
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Fresh basil or parsley, chopped
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Lemon wedges
👩🍳 Instructions
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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). -
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. -
Stuff the Chicken
Fill each chicken breast with spinach, roasted red peppers, and mozzarella.
Secure with toothpicks or tie with twine. -
Season
Rub chicken with remaining olive oil. Sprinkle oregano, basil, paprika, salt, and pepper evenly. -
Bake
Place chicken in a lightly greased baking dish.
Bake 25–30 minutes, until chicken is cooked through (internal temp 165°F / 74°C). -
Optional Golden Finish
Broil for 2–3 minutes for a lightly golden top. -
Serve
Rest 5 minutes. Garnish with fresh herbs and a squeeze of lemon.
🥗 Mediterranean Serving Ideas
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With lemony quinoa or herbed brown rice
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Alongside Greek salad or cucumber-tomato salad
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With roasted zucchini, eggplant, or asparagus
❓ 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.
