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Chicken Breast Stuffed with Feta & Vegetables

Course: Main Course
Cuisine: American
Keyword: Easy chicken recipes, family friendly recipe, gluten free low carb recipes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 1 Person
Calories: 512kcal
Author: Angela Coleby
This stuffed chicken recipe is baked with zucchini, sweet peppers and feta cheese.
Print Recipe


  • 1 Chicken breast
  • ½ Zucchini chopped
  • 1 Red pepper Grilled & skin removed, chopped
  • ¼ Cup Feta cheese crumbled
  • 1 tablespoon butter
  • ½ teaspoon salt
  • ½ teaspoon pepper


  • Preheat the oven to 180C/375F degrees
  • Heat the butter in a saucepan or frying pan and gently cook the zucchini until soft and golden.
  • Place into a bowl, add the chopped pepper, feta and seasoning.
  • Make a slice in the side of the chicken breast so you are making a large pocket.
  • Spoon the mixture into the pocket and pack well.
  • Spoon any of the butter from the frying pan over the chicken breast.
  • Place the chicken on a parchment paper lined baking tray and bake for 35-40 minutes until tender and the juices when prodded run clear.


Serves 1
Nutritional Info per serving: 512 Calories, 23g Fat, 62g Protein, 12g Total Carbs, 4g Fibre, 8g Net Carbs
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information


Serving: 1Each | Calories: 512kcal | Carbohydrates: 12g | Protein: 62g | Fat: 23g | Fiber: 4g