Description
This Protein-Packed Cottage Cheese Stuffed Chicken features lean chicken breasts filled with a creamy, garlicky blend of cottage cheese, spinach, and shallots. It’s quickly seared for a golden crust, then finished in the oven with sweet bell peppers and juicy tomatoes for a flavorful and healthy main course rich in protein and veggies.
Ingredients
Units
Scale
Main Ingredients
- 2 lbs. chicken breasts (boneless, skinless)
- 1 cup cottage cheese (excess liquid drained)
- 1/4 cup egg whites
- 3 shallots, diced
- 2 heaping cups fresh baby spinach (coarsely chopped)
- 2 tsps garlic powder
- 2 Tbsps. avocado oil, ghee, tallow, unrefined organic coconut oil, or extra-virgin olive oil (divided)
- Sea salt & freshly ground black pepper (to taste)
Vegetables
- 2 red, orange, or yellow bell peppers (chopped)
- 2 cups ripe cherry or grape tomatoes (halved)
Optional Garnish
- Freshly chopped parsley for garnish
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it is ready when you need to finish baking the chicken.
- Prepare the Shallots and Spinach: Heat 1 tablespoon of your chosen oil in an oven-safe skillet over medium heat. Add the diced shallots and cook until softened, about 2 minutes. Stir in the chopped spinach and cook just until wilted. Remove from heat and allow to cool slightly.
- Make the Filling: In a mixing bowl, combine the garlic powder, cottage cheese, egg whites, and the wilted spinach-shallot mixture. Stir well to create a consistent filling. Season with sea salt and freshly ground black pepper to taste.
- Prepare the Chicken Breasts: Using a sharp knife, carefully slice a pocket horizontally into each chicken breast, being careful not to cut all the way through, to create a space for stuffing.
- Stuff the Chicken: Divide the spinach and cottage cheese mixture evenly among the chicken pockets, stuffing each breast fully. Use toothpicks to secure the openings if necessary.
- Sear the Chicken: In the same skillet, add the remaining tablespoon of oil and heat over medium-high. Carefully add the stuffed chicken breasts and sear for 3-4 minutes, just until one side is golden brown. Flip each breast and cook for an additional 2 minutes, browning the other side.
- Add Vegetables: Arrange the chopped bell peppers and halved tomatoes around the stuffed chicken in the skillet, distributing them evenly.
- Bake the Dish: Transfer the oven-safe skillet to your preheated oven. Bake for 25-30 minutes, or until the chicken is cooked through and an internal temperature of 165°F (74°C) is reached in the thickest part.
- Finish and Serve: Remove the skillet from the oven. Optionally, sprinkle with freshly chopped parsley for a burst of freshness. Serve hot and enjoy your protein-packed meal.
Notes
- For best results, use an oven-safe skillet to easily transfer from stovetop to oven.
- Excess liquid should be drained from the cottage cheese to prevent a watery stuffing.
- If you don’t have shallots, substitute with a small sweet onion.
- For added flavor, consider sprinkling a touch of smoked paprika or Italian seasoning into the filling.
- Secure the chicken with toothpicks to prevent the stuffing from spilling out during cooking.
- Check doneness using a meat thermometer in the thickest part of the chicken for food safety.
Nutrition
- Serving Size: 1 stuffed chicken breast with vegetables
- Calories: 340
- Sugar: 5g
- Sodium: 590mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 49g
- Cholesterol: 110mg
