Stuffed chicken breast sounds fussy but this one's genuinely simple: wilt some spinach, mix in feta, cut a pocket, stuff, bake. What you end up with is a protein-forward dinner with a built-in dose of fiber and calcium from the greens and cheese tucked right inside. No side dish negotiations required, it's basically dinner in one piece.
Ingredients
- 4 chicken breasts
- 3 cups fresh spinach
- 1/2 cup crumbled feta
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375F.
- Heat olive oil, saute garlic 30 seconds.
- Add spinach and cook until wilted.
- Stir in feta.
- Cut a pocket into each chicken breast and stuff with the spinach mixture.
- Season outside with salt and pepper.
- Bake 25-30 minutes until chicken is cooked through.
Nutrition Facts (per serving)
| Calories | 320 |
| Total fat | 15g |
| Total carbohydrates | 3g |
| Dietary fiber | 1g |
| Protein | 42g |
| Sodium | 430mg |
Why This Is Good for Your Gut
Spinach is a source of insoluble fiber and magnesium, both of which support regular digestive motility. Feta, as a fermented cheese, contains some live beneficial bacteria along with calcium that supports the gut lining. Garlic rounds it out with inulin, a prebiotic fiber that helps feed Bifidobacteria populations in the colon.
One pocket of filling, forty grams of protein, and dinner cleanup you can count on one hand. It also reheats well for lunches, and pairs nicely with the ideas in feeding kids for gut health at dinner.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
