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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.

Source: EatingWell Magazine, January/February 2015


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F. Coat an 8-inch square baking dish with cooking spray.

  • 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 1/2 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.

  • Bake the chicken until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 20 to 25 minutes.

  • Meanwhile, cook orzo according to package directions. Drain; transfer to a bowl and toss with olives, the remaining 2 teaspoons oil and 1/4 teaspoon pepper.

  • 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.

  • Cut each chicken breast in half and serve with the orzo, the broccoli and lemon wedges, if desired.

Nutrition Facts

1/2 chicken breast, 1/2 cup orzo & about 1 1/4 cups broccoli
501 calories; protein 39.1g; carbohydrates 38.2g; dietary fiber 9.8g; sugars 0.1g; fat 20.5g; saturated fat 7g; cholesterol 98.4mg; vitamin a iu 3215.2IU; vitamin c 83.8mg; folate 68.2mcg; calcium 124.4mg; iron 2mg; magnesium 52.4mg; potassium 544.3mg; sodium 649.1mg; thiamin 0.1mg.

2 starch, 1 1/2 vegetable, 4 lean meat, 3 fat