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Stuffed Chicken

This dish is sure to impress with not only how delicious it is, but the gorgeous presentation. I serve this Spinach Stuffed Chicken alongside chickpea or lentil pasta, but you can serve with veggies, salad, or zoodles for a low carb option.


1 Box Chickpea or Lentil Pasta
1 can diced tomatoes (Preferably in Italian herbs)
4 organic chicken breasts
1 bag frozen spinach
1 cup fresh spinach
4 tbsp cream cheese
3/4 cup shredded mozzarella (inside)
3/4 cup shredded mozzarella (topping)
1/4 cup parmesan cheese
1/2 tsp paprika
Salt, black pepper, and red pepper flakes


1. Preheat oven to 375 degrees
2. Cook frozen spinach in frying plan with dash of oil and no water
3. Season with salt, black and red pepper
4. Add 4 tbsp cream cheese
5. Stir in 1/4 cup parmesan cheese
6. Mix in 3/4 cup shredded mozzarella cheese
7. Add cup fresh spinach
8. Prepare pounded thin chicken breasts with seasoning (salt, pepper, paprika)
9. Spray oven safe dish or lightly coat with oil
10. Stuff the chicken with the cheesy spinach mixture
11. Roll the chicken
12. Bake 25 min
13. Remove to add remaining mozzarella on top
14. Bake another 10 min until cheese melts and chicken is fully cooked
15. Prepare pasta by simply draining and adding olive oil, canned diced tomatoes and seasoning
16. Serve side by side