This is the opposite of boring, flavorless chicken breast—it’s literally packed with colorful flavor. Bell peppers, zucchini, tomatoes, and red onion combine to bring the spring vibes in this stuffed chicken recipe. The result is a light and easy dinner (ready in under an hour!) that will make busy weeknights an absolute breeze. Serve with some of your favorite spring sides (cheesy baked asparagus, anyone?), and get ready for a flavor-packed dinner in every bite.
Contents
One of the best things about this recipe? You can stuff this chicken with practically anything. Try sliced ham, Swiss, and pickle chips, or sun-dried tomatoes, Kalamata olives, and feta. Get creative with it based on your preferences and what’s in season!
Ingredients
- 4boneless, skinless chicken breasts (about 1 1/2 pounds)
- 1zucchini, halved lengthwise and thinly sliced into half-moons
- 3medium tomatoes, halved and thinly sliced into half-moons
- 2yellow bell peppers, thinly sliced
- 1/2red onion, thinly sliced
- 2 Tbsp.extra-virgin olive oil
- 1 tsp.Italian seasoning
- Kosher salt
- Freshly ground black pepper
- 1 c.shredded mozzarella
- Freshly chopped parsley, for garnish
Directions
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- Step 1Preheat oven to 400°. Make slits in each chicken breast, being careful not to cut through completely, and stuff with zucchini, tomatoes, bell peppers, and red onion.
- Step 2Drizzle with oil and season with Italian seasoning, salt, and pepper. Sprinkle with mozzarella.
- Step 3Bake until chicken is cooked through and no longer pink inside, 25 minutes.
- Step 4Garnish with parsley before serving.