This stuffed chicken breast is baked with zucchini, sweet red pepper and feta for a colourful, satisfying and healthy main course. The recipe is quick to prepare and works well for a simple midweek lunch or dinner.
This version is scaled for a single serving — I made it for one for lunch and stuffed the breast generously. The filling was almost as large as the chicken itself and easily filled one hungry eater. I served it with a green salad to boost the vegetable portion. If you are cooking for more people, simply multiply the ingredients and adjust the cooking tray size accordingly.
I prefer to use a boneless, skinless chicken breast for this recipe because it’s easy to work with and quick to cook. If you like, you can leave skin on, but boneless, skinless breasts make stuffing and presentation straightforward and are what my chief taster prefers.
For convenience I list the red pepper as already grilled with the skin removed. You can buy jarred grilled peppers or roast fresh peppers under a hot grill until the skin blackens, let them steam in a covered bowl, peel off the skins and chop. Freshly grilled peppers have a lovely smoky aroma, but jarred peppers are a handy shortcut and are often sold in attractive jars that you can reuse.
The seasoning here is intentionally simple, but fresh basil, dried oregano or a little thyme would complement the feta, zucchini and grilled pepper beautifully for a Mediterranean flavour profile.
Feta is an excellent cheese for stuffing chicken because it holds its shape and won’t create a molten mess in the baking tray. Combine a few colourful vegetables with the feta and you have an easy, attractive dish. I packed the pocket full so the chicken looked ready to burst, and none of the filling leaked during baking.
Chicken Breast Stuffed with Feta & Vegetables
Angela Coleby
15
30
45
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Ingredients
- 1 Chicken breast (boneless, skinless)
- ½ Zucchini, chopped
- 1 Red pepper, grilled and peeled, chopped
- ¼ cup Feta cheese, crumbled
- 1 tablespoon Butter
- ½ teaspoon Salt
- ½ teaspoon Black pepper
Instructions
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Preheat the oven to 180°C / 375°F.
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Melt the butter in a frying pan and gently sauté the chopped zucchini until it is soft and golden.
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Transfer the cooked zucchini to a bowl. Add the chopped grilled red pepper, crumbled feta and season with salt and pepper. Mix to combine.
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Make a deep pocket in the side of the chicken breast by slicing horizontally, taking care not to cut through.
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Spoon the vegetable and feta mixture into the pocket and press it in firmly so the breast holds the filling.
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Pour any remaining butter from the pan over the stuffed chicken.
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Place the chicken on a parchment-lined baking tray and bake for 35–40 minutes, or until the chicken is cooked through and the juices run clear when pierced.
Notes
Nutritional estimate per serving: 512 Calories, 23g Fat, 62g Protein, 12g Total Carbs, 4g Fibre, 8g Net Carbs.
Any nutritional information is an estimate based on the listed ingredients and may vary with brands, portion sizes and preparation methods.
Nutrition
Calories: 512kcal
Carbohydrates: 12g
Protein: 62g
Fat: 23g
Fiber: 4g
The nutrition information provided is an estimate from an online calculator.
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