Spinach and Tomato Stuffed Chicken Breast with Rice Pilaf

Lean chicken breasts filled with a vibrant spinach and tomato mixture served with a light rice pilaf.

Ingredients

• 3 (6-8 oz each) Chicken Breasts
• 1 lb Spinach
• 2 medium Tomatoes
• 1/2 medium Onion
• 1 cup Rice
• 2 cups Chicken Broth
• 3 cloves Garlic
• 1.5 tsp Italian Seasoning
• 1 tbsp Lemon Juice
• 1/2 tsp Dried Basil
• 1 tbsp Olive Oil

Instructions

1. Preheat oven to 375°F (190°C).
2. Finely chop the onion and mince the garlic. Sauté in olive oil until softened.
3. Add chopped tomatoes and spinach, cook until spinach wilts and liquid evaporates. Season with Italian seasoning, dried basil, salt, and pepper. Let cool slightly.
4. Cut a deep pocket into each chicken breast horizontally, being careful not to cut all the way through. Stuff generously with the spinach mixture.
5. Place chicken breasts in a baking dish lightly coated with cooking spray. Drizzle with lemon juice.
6. Bake for 30-35 minutes, or until chicken reaches an internal temperature of 165°F (74°C). Use a meat thermometer to ensure doneness.
7. While the chicken is baking, cook rice in chicken broth according to package instructions. Fluff with a fork before serving.
8. Let chicken rest for 5 minutes before serving. Serve alongside rice pilaf.

Cuisine: Italian-American

Suitability: low fat

Prep Time: 25 mins

Cook Time: 40 mins

Serving Size: 3

Meal Type: dinner