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Home » Dinner » Broccoli Cheddar Stuffed Chicken

Broccoli Cheddar Stuffed Chicken

Published: December 1, 2021 · Courtney Rushing

Broccoli Cheddar Stuffed Chicken

Broccoli Cheddar Stuffed Chicken

Ingredients

  • 4 chicken breasts boneless and skinless, 4 ounces each
  • 2 cups steamed broccoli finely chopped
  • 4 ounces non fat cream cheese softened
  • 3 ounces cheddar cheese I used the Rushing Review winner- Tillamonk
  • 1 tsp granulated garlic
  • 1 tsp paprika
  • salt and pepper to taste

Instructions

  • Preheat oven to 400 degrees F.
  • In a large bowl, combine the softened cream cheese, cheddar cheese, cooked broccoli, tsp granulated garlic, salt, and pepper. Mix well. You can use a food processor to pulse and blend quickly.
  • In a small bowl combine the paprika and more salt and pepper.
  • You can either pound your chicken out (put in between 2 pieces of parchment paper and pound out with a heavy pan or rolling pin OR you can butterfly your chicken breast. To butterfly the chicken, place your hand on top of the chicken breast, slice horizontally, and stop about a half-inch from the opposite side.
  • Season the chicken breasts on both sides with the salt, pepper and paprika blend.
  • Spread about 1/4 of the broccoli and cheese mixture on one side of the chicken. Close the chicken breasts and use toothpicks.
  • Heat olive oil spray in an oven-safe skillet over medium-high heat. I used cast iron. Cook the chicken for 3-4 minutes on each side and then place it in the oven and cook for 12-15 minutes or until the thickest part of the chicken reaches an internal temperature of 165 degrees F.
  • Remove the toothpicks and enjoy warm!

I served this with rice and it was such a hit!

Serves 4

289 calories per serving

11 fat | 6 carb | 35 protein

 

Search Rushing to the Kitchen Broccoli Cheddar Stuffed Chicken on Myfitnesspal 

 

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Courtney Rushing

I am so happy you are here! I am a food blogger and nutritionist with a MS in clinical nutrition, a BS in communications focused in journalism and emerging media. My goal is to help you feel empowered through healthy sustainable habits, not only with nutrition, but as well with fitness and lifestyle.

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I am so happy you are here! I am a food blogger and nutritionist with a MS in clinical nutrition, a BS in communications focused in journalism and emerging media. My goal is to help you feel empowered through healthy sustainable habits, not only with nutrition, but as well with fitness and lifestyle.

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Pasta Primavera⠀
⠀
Looking for more meal prep ideas with tons of veggies? I’ve got you covered with these easy pasta primavera! As a reminder, I encourage all TT members to be tracking their fiber along with macros! Fiber should be no less than 25g a day from whole foods for women and 35g a day for men!⠀
⠀
Ingredients⠀
224 g dry weight, rotini⠀
256 g gold cherry tomatoes⠀
100 g snap peas⠀
100 g red onion, cubed⠀
4 clove, garlic, minced⠀
16 oz chicken breast⠀
75 g broccoli florets, raw ⠀
100 g red bell pepper, sliced⠀
Fresh basil ⠀
Salt and pepper⠀
⠀
1/3 cup your choice of dressing ⠀
I used Ken’s Lite Caesar vinaigrette, but am not including the macros so you can add your own or make your own and log with the recipe! I love doing lemons with olive oil, garlic, salt and pepper but my boyfriend has an unhealthy obsession with caesar (IYKYK). ⠀
⠀
Instructions⠀
Start by coating your chicken in salt, pepper and 2 cloves of the minced garlic. ⠀
⠀
Spray a grill pan with olive oil cooking spray and cook chicken throughly on each side. ⠀
⠀
Allow to rest and then slice. ⠀
⠀
Bring a large pot of water to a boil and add your pasta. Allow to cook for about 8 minutes or until al dente. Drain. ⠀
⠀
In a large sauté pan, add some spay olive oil and the onions and the remaining garlic. Allow to cook for 2 minutes. ⠀
⠀
Add the peppers, peas and broccoli. Allow to cook for 4 minutes. ⠀
⠀
Add your sliced chicken and drained pasta. Stir.⠀
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Add tomatoes and remove from heat. ⠀
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This is when you would add your choice of dressing and stir. ⠀
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Finish with fresh basil and salt and pepper to taste!⠀
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Serves 5⠀
About 243 grams per serving⠀
297 calories ⠀
2 fat | 41 carb | 28 protein | 5 fiber 

Search Rushing to the Kitchen Pasta Primavera on Myfitnesspal

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