Roasted Pepper-&-Cheese Stuffed Chicken

Roasted Pepper-&-Cheese Stuffed Chicken

1 Review
From: EatingWell Magazine, January/February 2015

A simple mixture of roasted red peppers, provolone cheese and oregano makes these healthy stuffed chicken breasts restaurant-worthy. With olive-studded orzo and broccoli, this healthy dinner recipe is an easy and complete meal.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • ⅓ cup chopped jarred roasted red peppers, rinsed
  • ¼ cup shredded provolone cheese
  • 2 boneless, skinless chicken breasts (about 1¼ pounds), trimmed
  • ¾ teaspoon ground pepper, divided
  • ½ teaspoon salt
  • ½ teaspoon dried oregano
  • 2 tablespoons extra-virgin olive oil, divided
  • 6 ounces whole-wheat orzo (about 1 cup dry)
  • ¼ cup chopped Kalamata olives
  • 5 cups broccoli florets
  • 2 tablespoons unsalted butter
  • 4 lemon wedges, for serving


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  • Ready In

  1. Preheat oven to 425°F. Coat an 8-inch square baking dish with cooking spray.
  2. Combine roasted peppers and provolone in a small bowl. Cut a horizontal slit along the thin, long edge of each chicken breast, nearly through to the opposite side. Season the chicken with ½ teaspoon pepper, salt and oregano. Fill each chicken breast "pocket" with half of the cheese mixture, and press the edges together to seal. Place the chicken in the prepared baking dish and drizzle with 1 tablespoon oil.
  3. Bake the chicken until an instant-read thermometer inserted into the thickest part registers 165°F, 20 to 25 minutes.
  4. Meanwhile, cook orzo according to package directions. Drain; transfer to a bowl and toss with olives, the remaining 2 teaspoons oil and ¼ teaspoon pepper.
  5. Steam broccoli over 1 inch of boiling water in a pot fit with a steamer basket until just tender, 4 to 5 minutes. Transfer to a bowl and toss with butter.
  6. Cut each chicken breast in half and serve with the orzo, the broccoli and lemon wedges, if desired.

Nutrition information

  • Serving size: ½ chicken breast, ½ cup orzo & about 1¼ cups broccoli
  • Per serving: 501 calories; 20 g fat(7 g sat); 10 g fiber; 38 g carbohydrates; 39 g protein; 68 mcg folate; 98 mg cholesterol; 0 g sugars; 0 g added sugars; 3,215 IU vitamin A; 84 mg vitamin C; 124 mg calcium; 2 mg iron; 649 mg sodium; 544 mg potassium
  • Nutrition Bonus: Vitamin C (140% daily value), Vitamin A (64% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1½ vegetable, 4 lean meat, 3 fat

Reviews 1

January 26, 2016
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By: Courteney Morris
Better than store bought This was delicious. It tastes good fresh out of the oven or reheated from meal prep.
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