Baked Spinach Stuffed Chicken Breast Meal Prep
A delicious and easy baked chicken breast stuffed with spinach and cheese, perfect for meal prep.
Equipment
- 1 oven preheated to 375°F
- 1 Baking dish large enough for 4 chicken breasts
- 1 Mixing Bowl medium size
Ingredients
For the Chicken
- 4 boneless skinless chicken breasts
- 1 tbsp olive oil
- Salt and pepper to taste
For the Spinach Filling
- 2 cups fresh spinach chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried Italian herbs
Instructions
Preparation
- Preheat your oven to 375°F (190°C) to ensure it's hot and ready when you begin baking.
- Using a sharp knife, carefully slice each chicken breast horizontally to create a pocket. Be cautious not to cut all the way through.
Make the Filling
- In a medium bowl, combine the chopped spinach, ricotta cheese, Parmesan cheese, garlic powder, and Italian herbs. Mix until well combined.
- Fill each chicken breast pocket with the spinach mixture, using about 1/4 of the mixture per breast. Secure with toothpicks if necessary.
Baking
- Place the stuffed chicken breasts in a baking dish. Drizzle with olive oil and season with salt and pepper. Bake for 35-45 minutes or until the chicken is cooked through and golden brown.
Serving
- Let the chicken rest for a few minutes before serving. Slice and serve with your favorite sides.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven for best results.
Notes
Pro Tips: To ensure even cooking, pound your chicken breasts to an even thickness. Ingredient Substitutions: Feel free to use feta cheese instead of ricotta for a tangier flavor. How to Serve: Serve with a fresh salad or roasted vegetables. Storage & Freshness: Store in airtight containers in the fridge for up to 4 days. Make-Ahead Tips: Prepare the filling in advance and stuff the chicken when ready to bake.