This Margherita Asparagus Stuffed Chicken is a delicious low-carb dinner you can make on the BBQ or in the oven with goat cheese and spinach!
Ingredients and substitutions
- Boneless skinless chicken breasts – you can try using boneless skinless chicken thighs, but they might not stuff as well as breasts.
- Paprika – chili powder will provide a similar flavour.
- Garlic powder – you could also use freshly minced garlic.
- Asparagus spears – finely chopped broccoli would be yummy or you could leave this out altogether.
- Fire-roasted tomatoes – regular canned tomatoes, fresh diced tomatoes or sundried tomatoes can be used instead.
- Goat cheese – use any type of cheese you want like feta, white cheddar, provolone or Monterey jack.
- Spinach – kale or arugula are good substitutes.
- Fresh basil – you can use dried basil, but the flavour will be slightly different.
- Chili flakes – leave this out if you don’t like spice.
How to make stuffed chicken
- Cut and season the chicken breasts.
- Stuff the toppings inside the chicken.
- Fold over each breast and BBQ until cooked through.
- Garnish with basil and chili flakes and enjoy!
Cooking in the oven
If you don't have a BBQ, this chicken will be equally delicious in the oven! Here are my top tips to cooking in the oven:
- Preheat the oven to 425 F.
- You don't need string as much when cooking in the oven, just be sure to place on a parchment-lined baking sheet to avoid any mess.
- No need to flip your chicken halfway through.
- You can use a little bit of olive oil on the outside of the chicken to avoid sticking to the baking sheet if you don't have parchment paper.
Frequently Asked Questions
I find the best way to stuff chicken breast is to make a deep cut down the middle of the breast, add in your toppings, then fold each breast over. You can even tie it with some string to hold it together and prevent anything from falling out while it cooks.
There are lots of things you can serve with this stuffed chicken like roasted baby potatoes, sweet potato fries, corn on the cob or even a nice side salad.
There are 232 calories per serving in this recipe if you use the original ingredients.
Asparagus is super healthy! It’s low in calories, has no fat and is high in nutrients like fiber, vitamin A and vitamin C.
Storing and reheating
You can store leftover chicken in the fridge up to 5 days. Sprinkle some water over top and microwave 2-3 minutes until heated through. You could also slice up your breasts before microwaving for more even cooking.
Freezing this recipe
You can totally freeze stuffed chicken! To ensure it's at its best, you should freeze it raw with the fillings inside. However, you can freeze it after it's been cooked too. In both cases, defrost in the fridge overnight and follow the directions in the recipe card as usual to cook through.
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More stuffed chicken recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls for storing the leftovers
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen
- Get a meat thermometer to make sure your chicken is cooked through
Margherita Asparagus Stuffed Chicken {Low-Carb}
Ingredients
- 4 boneless skinless chicken breasts
- 2 tsp paprika
- 2 tsp garlic powder
- 1 tsp salt
- 6 asparagus spears
- 1 cup fire roasted tomatoes
- 1/2 cup goat cheese
- 1/2 cup chopped spinach
- 1/4 cup chopped fresh basil, for garnish
- chili flakes, for garnish
- Side dish ideas: roasted baby potatoes, sweet potato fries, corn on the cob, arugula salad
Instructions
- Preheat BBQ or oven to 425 F. Make a deep cut in the middle of chicken.
- Season with a mix of paprika, garlic powder and salt, rubbing chicken well all over. Add two asparagus spears to each breast, then top with about 1/4 cup of fire roasted tomatoes, 2 tbsp of goat cheese and 2 tbsp fresh chopped spinach.
- Fold each chicken breast over, tying with a string to hold together if desired. Place on BBQ or in oven and cook for 15-20 minutes until chicken is fully cooked (should register 165 F if using a meat thermometre to measure doneness).
- Remove from grill and garnish with basil and red chili flakes. Serve with your choice of side and enjoy!
Comments & Reviews
Sarah says
I am for sure making this! But I don’t have a grill. Do you know what to preheat the oven to and how long to bake for? Thanks!
Taylor Stinson says
Hey Sarah! You could try baking at 400 F for 30 minutes 🙂