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!
Step 1 reheat BBQ or oven to 425 F. Make a deep cut in the middle of chicken.
Step 2 Season with a mix of paprika, garlic powder and salt, rubbing chicken well all over.
Step 3 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.
Step 4 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.
Step 5 Remove from grill and garnish with basil and red chili flakes. Serve with your choice of side and enjoy!
Freezing this Recipe 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.