Stuffed Chicken with Broccoli, Peppers, and Cheddar


Makes 3 servings



3 x 4oz boneless, skinless chicken breast

1 tsp paprika

2 tsp garlic powder

1 cup broccoli

½ cup red pepper

60g light cheddar cheese

1 tsp of each: plain greek yogurt, dijon mustard, lemon juice

1 tbsp olive oil

Salt and pepper



1.     Preheat oven to 425 F°.

2.     Season both sides of chicken breasts with salt, pepper, paprika, and 1 tsp of garlic powder. Use a sharp knife to cut a slice through the middle of the chicken breasts, but not all the way through.

3.     In a small bowl combine the greek yogurt, Dijon mustard, and lemon juice.

4.     For the filling, place the broccoli in a microwaveable dish and add about 2 tbsp of water. Cover with plastic wrap and microwave for 1 minute. Drain any excess water. To the dish add the bell pepper, cheese, the greek yogurt mix, remaining garlic powder and salt and pepper to taste. Mix until combined, then divide the mixture between the chicken breasts, using toothpicks.

5.     Heat a large, oven safe skillet (cast iron skillet is preferable), over medium heat and add the olive oil. Sear the chicken for 3 to 4 minutes on each side. Cover skillet with foil and bake in preheated oven for 15-17 minutes. Let rest, covered for 5 minutes before serving.


Nutrition Tip: For a complete meal, pair this with a side of rice and steamed veggies.


Nutrition (per chicken breast):

Calories 280kcal

Carbohydrates 5g

Protein 40g

Fat 11g


Recipe modified from

Emilie Trottier