This recipe for grilled filled chicken breasts is a simple, delicious way to get more nutrition from your vegetables. Be imaginative. I enjoy how well the chicken is flavored by the vegetables and spices. The chicken can then be cooked (not the marinating sauce! ), allowing the flavor to come from within.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 skinless, boneless chicken breasts
- 1 medium green bell pepper, diced
- 1 small onion, diced
- 1 clove garlic, minced
- 1 pinch salt and ground black pepper to taste
- 2 tablespoons olive oil, or to taste (Optional)
Instructions
- Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate.
- Stir bell pepper, onion, and garlic together in a small bowl with salt and pepper.
- Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a pocket in the chicken breast through a 2-inch slit in the side. Repeat with the remaining chicken breast. Stuff chicken breasts evenly with the vegetable mixture.
- Cook on the preheated grill until visibly cooked on the bottom, about 10 minutes. Flip and brush with olive oil. Continue to grill until chicken breasts are no longer pink in the centers and juices run clear, about 10 minutes more.
- Feel free to modify the spices, and there is no such thing as too much garlic.
- You can use Greek salad dressing instead of olive oil.
Nutrition Facts
| Calories | 273 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 2 g |
| Protein | 25 g |
| Saturated Fat | 3 g |
| Sodium | 138 mg |
| Sugars | 3 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
This would have been very bland as written. Grilled chicken needs seasoned on the outside. The recipe mentions the seasonings inside flavor the chicken but the only seasoning in the recipe is salt and pepper and it is just enough to flavor the vegetables and that is it. I made the filling as written but gave the outside a nice coating of rub and it needed it. Another thing I will mention is that the vegetables inside hardly get cooked at all by the time the chicken is done. I actually prefer my vegetables crunchy but if you don’t, you will not care for this. With some minor tweaks, this has potential.