Veggie & Shrimp Stuffed Chicken Breast Recipe

The portions we’ve set in today’s recipe are optimized to make three servings but you can use less or more food if you’re trying to tweak the total number of plates you can get out of your batch.

You’ll want to start by halving three 6 oz chicken breasts while raw. These chicken breast halves are the base of the recipe. As the name implies, you’ll also need to get 6 oz of cooked shrimp. Other miscellaneous ingredients include one lemon, one garlic clove, four chopped spears of asparagus, half a cup of chopped red bell peppers, ⅓ cup of chopped red onion, and ⅓ cup of Greek yogurt.

We also recommend that you get half a cup of reduced-fat mozzarella but those who are avoiding dairy — either due to lactose intolerance or a strict diet — can always omit this ingredient from the recipe.

Start by setting your oven to a temperature of 375 degrees Fahrenheit. Afterward, chop up your veggies and remove the bottom stems from your four spears of asparagus. Grab your shrimps then cook them well.

Once they’re cooked, you can proceed to peel them and chop the shrimp into smaller, more manageable pieces. Find your favorite bowl from the cupboard and mix all your shrimp and veggies along with some salt, pepper, Greek yogurt, and cheese if you decided to include it in this recipe.

Season your chicken breast with black pepper, lemon juice, garlic, and even rosemary if you want to add some zing. Cut the chicken breasts into a pita bread shape then stuff them with the shrimp mixture.

Place the stuffed chicken breasts onto a baking sheet then top with thin lemon slices and leave it to bake for 20 minutes. That’s all, fit foodies! You have a delicious, nutritious mix of poultry and seafood!