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Stuffed Chicken Breast

Feb 20, 2015

A quick way to shake up that tired chicken breast your trainer keeps barking at you about. Prep time is relatively quick and on top of that you can then just toss it in the oven and walk away, go do something awesome like run some stairs or 100 pushups. I kid but seriously, it's really good and really easy so give it a try!!


  • Chicken Breast (Butterflied)
  • A Red Bell Pepper
  • Spinach
  • Minced Garlic
  • Basil
  • Italian Seasoning
  • Crushed Red Pepper (Or not depending on how much zazz you want)
  • Olive Oil Spray
  • Olive Oil
  • Salt & Pepper
  • Toothpicks


Preheat oven to 400 degrees. Spray baking dish with olive oil spray. Cut all the fat off the chicken breast and butterfly if you have not done so already. Season the inside of the chicken with Italian seasoning and crushed red pepper (optional). Lay sliced red bell pepper and spinach into the chicken breast and fold, using toothpicks to hold the chicken together. Season the outside of the chicken with basil, salt & pepper, garlic and lightly drizzle a little bit of olive oil on top of the chicken breasts. Bake in baking dish for 30-40 minutes.

Trainer Notes: You can also stuff the chicken breast with just about any veggie you want besides potatoes and corn. We once stuffed it with black forest ham and baby Portobello mushrooms. Very low carb, great late night meal so your not sitting on a bunch of carbs before bed.


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