Cottage Cheese Stuffed Chicken
Cottage Cheese Stuffed Chicken
This hearty meal makes a delicious dinner. Packed with 41g of protein, this recipe helps build muscle and stay full without the late-night snacking. Pro tip: make extra servings to enjoy for lunch the next day!
Protein
This recipe is rich in protein, primarily from the chicken breast and cottage cheese. Protein is essential for building and repairing tissues, making enzymes and hormones, and supporting overall growth and development.
Vitamins and Minerals
The recipe provides a variety of vitamins and minerals, including Vitamin A, C, and B vitamins, as well as minerals like potassium, calcium, and iron. These nutrients support various bodily functions, including immune function, bone health, and energy production.
Heart-Healthy Fats
The extra virgin olive oil in this recipe provides monounsaturated fats, which are known to be heart-healthy. These fats can help lower bad cholesterol levels and provide nutrients that help develop and maintain your body’s cells.
Ingredients: 4 servings
1 1/3 tbsps Extra Virgin Olive Oil
1/2 cup Shallot (chopped, divided)
1 ⅓ cups Baby Spinach (coarsely chopped)
1 ⅓ tsps Garlic Powder
2/3 cup Cottage Cheese (drained)
2 ⅔ tbsps Egg Whites
Sea Salt & Black Pepper (to taste)
1 ⅓ lbs Chicken Breast (boneless, skinless)
1 ⅓ Orange Bell Pepper (medium, diced)
2 ⅔ cups Cherry Tomatoes (halved)
Recipe:
Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
Heat the oil in a pan over medium heat. Add half of the shallots and cook until softened, about one to two minutes. Add the spinach and cook until wilted. Remove from the heat and let cool slightly.
In a bowl, combine the garlic powder, cottage cheese, egg whites, and wilted spinach. Mix well. Season with salt and pepper.
Cut a pocket in each chicken breast by slicing horizontally, being careful not to cut all the way through. Fill each pocket with the spinach and cottage cheese mixture. Secure with toothpicks if needed. Transfer to the prepared baking dish.
Add the bell peppers, tomatoes, and remaining shallots around the chicken. Cook in the oven for 25 to 30 minutes, or until the chicken is cooked through.
Divide evenly between plates and enjoy!
More Notes:
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving is approximately 3/4 cup of tomato and bell pepper sauce with chicken.
Additional Toppings: Sprinkle with fresh herbs like basil and/or dill.
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