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Mediterranean Stuffed Chicken Breasts


Ingredients 1 large red bell pepper roasted, peeled, and chopped into ¼ inch pieces ½ cup (1 ounce) crumbled feta cheese 2 tablespoons Kalamata olives, pitted and finely chopped 2 tablespoons fresh basil, minced 8 (6-ounce) skinless, boneless chicken breasts Salt and freshly ground pepper

Preparation Preheat oven to 375 degrees.

Combine roasted bell pepper, cheese, olives, and basil. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff 2 tablespoons bell pepper mixture into each pocket; close opening with a wooden pick. Sprinkle chicken with salt and pepper.

Place chicken on a baking sheet lined with parchment paper. Bake 20 to 25 minutes until juices run clear. Remove from oven, cover loosely with foil, and let stand 5 minutes.

Serves 8 Calories 303; Fat 8g; Protein 53g; Sodium 504mg; Carbs 2g; Vitamin A 14%; Vitamin C 44%; Calcium 2%; Iron 1%

About Julia

Is a successful NYC based makeup artist - you can see her work all over TV, in top magazines all over the world and she has been featured in the New York Times, Prevention Magazine and numerous other publications, she is the former beauty editor for Bloginity and owns a small boutique beauty business called Brush Beauty. She has had a few careers ranging from construction management to radio and everything in between, however, the constant passion in her life was always fitness. Even when she lost her way from it, she was always constantly motivated by athletes and anything movement oriented around her. She is the type of person who only gets star struck by people like Gabby Douglas, Matt Long, Pat Riley or Kerri Walsh and the thought of meeting any of them puts her stomach in little girly teenage knots. Favorite workouts: Bootcamps, Spinning, swimming and lifting alone with my headphone on.
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