❖ WEEKNIGHT DINNER RECIPE ❖

Broccoli & Cheese

Stuffed Chicken Breasts

High protein · Veggie-packed · Meal prep friendly · Gluten-free
Serves: 4 · Prep: 10 min · Cook: 35–40 min · Total: 50 min

SARA'S NOTE

I made these on a Sunday afternoon and we pulled them out of the fridge for dinner three nights in a row. The stuffing is what makes this feel a little special, but it comes together in minutes. Pre-sautéing the veggies is a non-negotiable! It softens them and prevents too much moisture from releasing inside the chicken while it bakes. Don't skip the rest time before slicing either. It makes a real difference.

Use a meat thermometer as it genuinely takes all the guesswork out and keeps dinner stress-free. These keep beautifully in the fridge for 3–4 days and reheat like a dream. Make a batch this week and your future self will be very grateful. 🌿

❖ INGREDIENTS ❖

🐔 THE CHICKEN

4 boneless, skinless chicken breasts

1 tsp paprika

1 tsp garlic powder

to taste salt & black pepper

drizzle olive oil

🥦 THE STUFFING

1 head broccoli, finely chopped

1 bell pepper, diced

½ onion, diced

¾ cup shredded cheese (cheddar +

mozzarella)

1 tbsp plain Greek yogurt

to taste salt & black pepper

❖ METHOD ❖

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper and set aside.

2. In a pan over medium heat, warm a little olive oil. Add the chopped broccoli, bell pepper, and onion. Sauté for 4–5 minutes, just until slightly softened. Remove from heat and let cool briefly.

3. Transfer the veggies to a bowl. Add the shredded cheese, Greek yogurt, salt, and pepper. Stir everything together until well combined, this is your stuffing.

4. Pat the chicken breasts dry. Using a sharp knife, cut a pocket into the thickest part of each breast, being careful not to cut all the way through.

5. Mix together the paprika, garlic powder, salt, and pepper. Rub the seasoning all over the outside of each chicken breast. Drizzle lightly with olive oil.

6. Spoon the stuffing generously into each pocket. Secure with toothpicks if needed and place on your prepared baking sheet.

7. Bake at 400°F for 25–35 minutes, depending on the thickness of your chicken. The internal temperature should reach 165°F when a meat thermometer is inserted into the thickest part. Rest for 5 minutes before slicing.

Sara's tip: Keeps beautifully in the fridge for 3–4 days. Reheat in the oven at 350°F for 10–12 minutes, or slice and serve cold over greens for an easy next-day lunch.

🌿 WHY THIS NOURISHES YOU

Chicken breast is one of the most versatile, complete lean protein sources available, delivering all essential amino acids to support muscle repair, hormone production, and the kind of lasting satiety that means you're not reaching for snacks an hour after dinner. Broccoli is an anti-inflammatory powerhouse packed with vitamin C, folate, and sulforaphane, which is one of the most well-studied compounds in plant foods. Bell pepper adds another generous hit of vitamin C alongside antioxidants and a natural sweetness that balances the paprika seasoning beautifully. The Greek yogurt in the stuffing isn't just there for creaminess — it adds a quiet protein boost and a gentle tang that brings the whole filling together. Cheese brings satiating fats that support the absorption of all those fat-soluble vitamins tucked inside every bite. And baking everything together on a single pan means minimal effort, minimal cleanup, and a dinner that genuinely takes care of you. This is the Magic Plate in a pocket.