Mediterranean Stuffed Chicken and Vegetable Ragout

Mediterranean Stuffed Chicken and Vegetable Ragout
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Thinkstock.

This Mediterranean recipe goes great with a side of quinoa and a green salad with fat-free balsamic vinaigrette.

  • Prep time
    20 min
  • Cook time
    1 hr
  • Servings
    4 Servings
  • Serving size
    1 chicken breast, 1 cup vegetables and sauce
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 chicken breast, 1 cup vegetables and sauce
  • Amount per serving Calories 310

  • Total Fat 9g
    • Saturated Fat 2.3g
    • Trans Fat 0g
  • Cholesterol 70mg
  • Sodium 480mg
  • Total Carbohydrate 26g
    • Dietary Fiber 8g
    • Total Sugars 6g
  • Protein 35g
  • Potassium 1210mg
  • Phosphorus 430mg

Choices/Exchanges: 1 Starch, 2 Nonstarchy vegetable, 4 Lean protein



  • lemon (zested and juiced (1 Tsp. lemon zest, reserve 1/4 cup lemon juice))
  • reduced-fat crumbled feta cheese
    1/3 cup
  • capers (drained)
    1 tbsp
  • dried oregano (divided use)
    2 1/2 tsp
  • garlic (minced, divided use)
    3 clove
  • boneless, skinless chicken breasts
    1 lbs
  • paprika
    1 tbsp
  • garlic powder
    1 tsp
  • salt
    1/2 tsp
  • black pepper
    1/2 tsp
  • medium zucchini (cut into 1-inch chunks)
  • cremini (baby bella) mushrooms (sliced)
    8 oz
  • cherry tomatoes (halved)
    10 oz
  • cannellini beans (rinsed and drained)
    1 (15-oz) can
  • olive oil
    1 tbsp


  1. Preheat oven to 375 degrees F. Coat a 9x13 baking/casserole dish with cooking spray.

  2. In a small bowl, combine lemon zest, feta cheese, capers, 1/2 tsp of the dried oregano and 1 clove minced garlic.

  3. Slice a pocket in the side of each chicken breast with a sharp knife. Be sure not to slice all the way through the chicken breast, just far enough to make a pocket about 3-4 inches long. Divide the filling mixture evenly among the four breasts and fill each pocket. Do not overfill. Press down on the breast to slightly seal the pocket opening.

  4. In a small bowl, combine paprika, remaining 2 tsp dried oregano, garlic powder, salt and ground black pepper. Rub each chicken breast on both sides with the spice rub so that the entire breast is coated. Set aside.

  5. Toss together zucchini, mushrooms, tomatoes, cannellini beans, remaining minced garlic, olive oil and 1/4 cup lemon juice in the prepared baking dish.

  6. Place the chicken breasts on top of the vegetables and put in the oven to bake.

  7. Bake for 30-40 minutes (depending on the size of the chicken breast) or until the internal temperature of the chicken and filling is 165 degrees Fahrenheit. Check the temperature after 30 minutes and every five minutes after until it reaches 165 degrees.

  8. Remove the chicken from the pan and place on a cutting board. Cover with foil and let it rest for 15 minutes.

  9. Turn the oven temperature up to 400 degrees F. Return the vegetables to continue to bake in the oven for 15 minutes (while chicken is resting).

  10. Slice chicken and serve over the vegetables.