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Veggie & Shrimp Stuffed Chicken Breast Recipe

About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 294
Protein 58g
Fat 6g
Carbs 3g
Total Time 20 min

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!

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Veggie & Shrimp Stuffed Chicken Breast Recipe

Ingredients

Ingredients for at least 3 servings:

  • 18oz chicken breasts (three 6oz chicken breasts, raw)
  • 6oz cooked shrimp
  • 1/3 cup Greek yogurt
  • 1/2 cup mozzarella (reduced fat)
  • 4 asparagus spears (chopped)
  • 1/2 red bell pepper (chopped)
  • 1 green onion (optional)
  • 1/3 cup chopped red onion
  • 1 garlic clove
  • 1 lemon
  • Seasonings: garlic, Mrs. Dash Lemon Pepper, sea salt, rosemary (optional)
Steps
  1. Set oven to 375F.
  2. Chop up your veggies into small pieces – asparagus, bell pepper, red onion, green onion, garlic.  Remember to remove the bottom stems from the asparagus and discard.
  3. Peel the cooked shrimp and chop into small pieces.
  4. In a bowl, mix shrimp, veggies, yogurt, cheese and a little sea salt and pepper.
  5. Season the chicken breast with garlic, sea salt, pepper, rosemary and fresh lemon juice.
  6. Slice the chicken along the side but be careful not to completely split it down the middle.  The chicken breast should resemble a piece of pita bread.
  7. Evenly divide the shrimp mixture among the chicken breasts and stuff them.
  8. Place the chicken on a baking sheet. Top with thin slices of lemon.
  9. Bake in the oven for 20 minutes or until the juice from the chicken has run clear.

Approximate macros for 1 stuffed chicken breast.

Approximate macros for 1 stuffed chicken breast.

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Calories
294
Protein
58g
Fat
6g
Carbs
3g
Sodium
-
Fiber
-
Sugar
-
About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.