Margherita Asparagus Stuffed Chicken
This Margherita Asparagus Stuffed Chicken with goat cheese, tomatoes & spinach is a delicious 30-minute, low-carb dinner cooked on the BBQ!
Servings: 4 servings
- 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
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!
Serving: 1g | Calories: 232kcal | Carbohydrates: 6g | Protein: 31g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 85mg | Sodium: 919mg | Potassium: 511mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1335IU | Vitamin C: 4mg | Calcium: 73mg | Iron: 2mg