Nutrient-Rich Grilled Mediterranean Stuffed Chicken Breasts Recipe

This savory creation not only transports your taste buds to the sun-drenched landscapes of the Mediterranean but also aligns seamlessly with your commitment to health and wellness.

Detox Modifications: Substitute plant-based cheese, goat, or sheep cheese if dairy-free.

Serves: 8

Nutrition per Serving: Calories: 374 | Protein: 29.3g | Carbohydrates: 16.5g | Fiber: 3.5g | Sugars: 7.2g | Fat: 21.7g | Saturated Fat: 7.2g | Cholesterol: 82.8mg | Sodium: 521.7mg

Ingredients

• 1 large red bell pepper
• ¾ cup crumbled feta cheese
• 2 tbsp pitted kalamata olives, finely chopped
• 1 tbsp fresh basil, minced
• 8 (6 oz) skinless, boneless chicken breasts
• ¾ tsp salt
• ¼ tsp black pepper

Preparation

1. Roasted Red Pepper Brilliance: Prepare the red pepper. Cut the red bell pepper in half lengthwise, discard seeds and membranes, and place the halves, skin sides up, on a foil-lined baking sheet. Flatten them with your hand for even roasting. Broil for 15 minutes or until the pepper is beautifully blackened. Transfer the blackened pepper halves to a zip-top plastic bag, seal, and let them stand for 15 minutes. Peel and finely chop after the resting period.
2. Prepare the Grill: Fire up the grill to medium-high heat, getting it ready for the main act. In a mixing bowl, combine the finely chopped roasted red pepper, crumbled feta cheese, chopped kalamata olives, and minced fresh basil.
3. Chicken Pocket Perfection: Make a horizontal slit through the thickest portion of each chicken breast, creating a pocket for the flavorful stuffing. Stuff 2 tbsp of the Mediterranean mixture into each pocket, securing the opening with a wooden pick.
4. Grill Masterpiece: Sprinkle each chicken breast with ¾ tsp salt and ¼ tsp black pepper, ensuring a perfect balance of flavors. Place the stuffed chicken on a grill rack coated with cooking spray, and grill for 6 minutes on each side or until done. Once grilled to perfection, remove the chicken from the grill, cover loosely with foil, and let it stand for 10 minutes before serving.