Serves: 2
Protein: ~45–50g per serving (depends on brand/size)
🧾 Ingredients
- 2 large boneless, skinless chicken breasts
- 8–10 asparagus spears, trimmed
- ½ cup low-fat mozzarella or part-skim shredded cheese
- 2 tbsp low-fat cream cheese or Greek yogurt (optional, for creaminess)
- 1 tsp olive oil
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- Salt & pepper, to taste
- Toothpicks or kitchen twine
🔪 Instructions
- Prep the chicken
- Preheat oven to 400°F (200°C).
- Slice each chicken breast horizontally to create a pocket (don’t cut all the way through).
- Season inside and outside with salt, pepper, garlic powder, onion powder, and paprika.
- Prepare the filling
- Lightly steam or microwave asparagus for 2–3 minutes until just tender.
- Mix cheese and cream cheese (or Greek yogurt) if using.
- Stuff the chicken
- Place 4–5 asparagus spears inside each chicken breast.
- Add cheese mixture on top.
- Secure with toothpicks.
- Sear (optional but recommended)
- Heat olive oil in an oven-safe pan over medium heat.
- Sear chicken 2–3 minutes per side until lightly golden.
- Bake
- Transfer pan to oven and bake 18–22 minutes, or until internal temp reaches 165°F (74°C).
- Rest & serve
- Let rest 5 minutes, remove toothpicks, and serve.
🥗 Nutrition Boost Tips
- Use fat-free mozzarella for even higher protein
- Add spinach or mushrooms to the stuffing
- Serve with quinoa, brown rice, or roasted potatoes for a balanced meal
🔥 Approx Nutrition (per serving)
- Calories: ~380–420
- Protein: 45–50g
- Carbs: ~6–8g
- Fat: ~12–15g
