🍽️ Roasted Pepper Spinach Chicken

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Juicy oven-baked chicken breasts stuffed with smoky roasted peppers, tender spinach, and gooey mozzarella. Simple, nutritious, and weeknight-perfect!

Servings & Timing

  • Prep Time: 10 minutes

  • Cook Time: 30 minutes

  • Total Time: 40 minutes

  • Servings: 4

Dietary Badges: High Protein | Gluten-Free | W-W Friendly | Low Carb

Ingredients

→ Main Components

  • Chicken breasts (skinless, boneless)

  • Roasted red peppers (sliced)

  • Fresh spinach leaves

  • Shredded mozzarella cheese

→ Seasoning & Prep

  • Olive oil

  • Garlic powder

  • Italian seasoning

  • Salt

  • Ground black pepper

Instructions

  1. Preheat oven to 190°C (375°F).

  2. Slice chicken – Using a sharp knife, cut a deep pocket into each breast (don’t slice all the way through).

  3. Stuff the chicken with roasted peppers, spinach, and mozzarella. Secure with toothpicks if needed.

  4. Season – Mix olive oil, garlic powder, Italian seasoning, salt & pepper in a small bowl. Brush over chicken.

  5. Bake for 25–30 minutes or until chicken is cooked through (internal temp: 165°F).

  6. Rest & serve – Let rest 5 minutes before slicing for juicier results.

Quick Notes

  • Resting is key—juicy chicken guaranteed.

  • Make it spicy? Add crushed red pepper or chili flakes to the filling.

  • Stuff ahead, refrigerate, and bake when ready!

💡 Introduction

Stuffed chicken doesn’t have to be complicated—and this Roasted Pepper Spinach Chicken proves it! With just a handful of fresh ingredients and pantry spices, you get restaurant-worthy flavor in under an hour. The combo of smoky-sweet peppers, creamy mozzarella, and garlicky spinach turns plain chicken into something magical.

I created this when I wanted a hearty, colorful dinner that didn’t weigh me down—and let me tell you, it’s a new family favorite!

Step-by-Step Cooking Guide

🧂 Prep the Chicken

Start by laying the chicken flat. Use a sharp knife to slice a pocket into the side of each breast. Careful not to go all the way through—this keeps all the cheesy, veggie goodness inside.

Tip: If you find the chicken slippery, pat it dry with paper towels before slicing.

🥬 Stuff the Filling

Layer in your roasted peppers, spinach, and a generous sprinkle of mozzarella. Fold it closed and use a few toothpicks to secure the edges—nothing fancy, just enough to keep everything tucked in.

🖌️ Season & Bake

Mix olive oil with garlic powder, Italian seasoning, salt, and pepper. Brush this all over each breast, coating both sides. Place in a baking dish and bake for 25–30 minutes until golden and cooked through.

Tip: If cheese starts to ooze out, it’s okay! Those crispy bits are gold.

Ingredient Deep Dive & Swaps

  • Chicken Breasts: Use large, even-sized pieces for easier stuffing. Chicken thighs can work too but adjust cooking time.

  • Roasted Red Peppers: Jarred is fine—just pat them dry. You can also roast fresh peppers in the oven.

  • Fresh Spinach: Don’t use frozen—it adds too much moisture. Sub kale if desired, but sauté first.

  • Mozzarella: Use part-skim for fewer calories. Goat cheese or feta are amazing swaps for a tangier twist.

  • Seasonings: Italian seasoning gives that herby kick. Feel free to add paprika or red chili flakes for heat.

  • Toothpicks: No toothpicks? Kitchen twine works too.

Flavor Variations & Serving Suggestions

Flavor Variations

  • 🧄 Add minced garlic or shallots to the filling for depth.

  • 🌶️ Stir in sun-dried tomatoes or olives for a Mediterranean flair.

  • 🧀 Mix cheeses—try parmesan + mozzarella for extra richness.

Dietary Tweaks

  • Keto-friendly: Naturally low-carb!

  • Dairy-free: Use dairy-free shredded cheese or omit cheese and load up more veggies.

  • Lower-fat: Use part-skim mozzarella and reduce olive oil to 1 tbsp.

Serving Ideas

  • Serve with a crisp green salad or roasted veggies.

  • Great over cauliflower rice or quinoa.

  • Drizzle with balsamic glaze or a squeeze of lemon for brightness.

Storage, Reheating & Make-Ahead

Storage

  • Store in an airtight container for up to 3–4 days in the fridge.

Reheating

  • Reheat in the oven at 325°F for 10–15 minutes or microwave in 30-second bursts. Cover with foil to retain moisture.

Freezing

  • Wrap stuffed (uncooked) chicken individually and freeze up to 3 months. Thaw overnight and bake as instructed.

Make-Ahead

  • Assemble everything up to a day ahead—keep covered in the fridge until ready to bake.

Tip: For best results, don’t bake and refrigerate—it reheats fine, but nothing beats fresh-from-oven ooey-gooey cheese.

Nutrition Info (Per Serving)

  • Calories: 280 kcal

  • Protein: 38g

  • Fat: 11g

  • Carbs: 4g

  • W-W Points (est.): 5–6 (varies slightly by cheese & oil used)

  • Allergens: Contains dairy

FAQs

Q: Can I use chicken thighs instead of breasts?
A: Yes! Boneless, skinless thighs work well—just ensure you flatten them and adjust baking time to 20–25 minutes.

Q: Can I add other vegetables?
A: Absolutely! Try sautéed mushrooms or caramelized onions inside the filling.

Q: Is it okay to prep this the day before?
A: Yes—stuff, season, and refrigerate uncooked. Bake fresh for best results.

Q: What’s a lighter cheese substitute?
A: Use low-fat mozzarella or part-skim ricotta for a creamy, lower-cal option.

🧡 Personal Note

I’ve made this dish countless times for coaching clients and family alike—it’s one of those recipes that never fails. It’s easy, nourishing, and feels a bit gourmet without any of the fuss. The blend of flavors is so satisfying, you won’t believe it’s this healthy!

More Healthy Dinner Ideas

If you love this, you’ll also want to try:

  • Spinach & Ricotta Stuffed Shells (W-W Friendly)

  • Lemon Garlic Chicken with Zoodles

  • Stuffed Peppers with Ground Turkey & Cauliflower Rice

💬 Let’s Chat!

Tried this Roasted Pepper Spinach Chicken? Let me know how it turned out in the comments! Share your pics on Instagram with #KristyCooksHealthy—I love seeing your kitchen creations!

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