Stuffed Chicken Primavera w/Turmeric Basmati Rice (GF & Keto friendly)

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone is often less expensive and melts well.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano is a more affordable cheese with similar flavor.

Preheat the oven to 400°F.

Select 4 chicken breasts that are equal in size for even cooking.

Slice slits in the chicken breasts about half an inch apart, three-quarters of the way down, without cutting all the way through.

Stuff the slits with half-moon slices of tomato, bell pepper, onion, and zucchini.

Continue stuffing until all the chicken breasts are filled with the vegetables.

Sprinkle sea salt over each stuffed chicken breast to taste.

Sprinkle Italian seasoning over each chicken breast for flavor.

Drizzle about 1 teaspoon of extra virgin olive oil on top of each chicken breast.

Melt salted butter in a skillet over medium-high heat and add minced garlic to make the garlic butter sauce.

Once melted, mix the garlic butter sauce and pour 1 tablespoon over each piece of chicken, ensuring it falls into the slits.

Top each chicken breast with shredded mozzarella cheese.

Place the stuffed chicken in the oven and bake for 25 to 35 minutes, checking for doneness until the chicken is no longer pink inside.

If necessary, cover with foil to prevent burning while ensuring the chicken cooks through.

Once cooked, transfer the chicken to a platter and drizzle some of the garlic butter sauce and juices from the chicken on top.

Drizzle balsamic glaze over each piece of chicken.

Garnish with chopped cilantro, parsley, or scallions if desired.

Serve the stuffed chicken over a bed of basmati rice mixed with turmeric and salt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens