Mediterranean Stuffed Chicken and Vegetable Ragout
This Mediterranean recipe goes great with a side of quinoa and a green salad with fat-free balsamic vinaigrette.
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- Prep time
- 20 min
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- Cook time
- 1 hr
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- Servings
- 4 Servings
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- Serving size
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1 chicken breast, 1 cup vegetables and sauce
Ingredients
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lemon (zested and juiced (1 Tsp. lemon zest, reserve 1/4 cup lemon juice))
- 1
- 1
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reduced-fat crumbled feta cheese
- 1/3 cup
- 1/3 cup
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capers (drained)
- 1 tbsp
- 1 tbsp
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dried oregano (divided use)
- 2 1/2 tsp
- 2 1/2 tsp
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garlic (minced, divided use)
- 3 clove
- 3 clove
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boneless, skinless chicken breasts
- 1 lbs
- 454 g
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paprika
- 1 tbsp
- 1 tbsp
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garlic powder
- 1 tsp
- 1 tsp
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salt
- 1/2 tsp
- 1/2 tsp
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black pepper
- 1/2 tsp
- 1/2 tsp
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medium zucchini (cut into 1-inch chunks)
- 2
- 2
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cremini (baby bella) mushrooms (sliced)
- 8 oz
- 227 g
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cherry tomatoes (halved)
- 10 oz
- 284 g
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cannellini beans (rinsed and drained)
- 1 (15-oz) can
- 1 (15-oz) can
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olive oil
- 1 tbsp
- 1 tbsp
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Directions
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Preheat oven to 375 degrees F. Coat a 9x13 baking/casserole dish with cooking spray.
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In a small bowl, combine lemon zest, feta cheese, capers, 1/2 tsp of the dried oregano and 1 clove minced garlic.
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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.
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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.
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Toss together zucchini, mushrooms, tomatoes, cannellini beans, remaining minced garlic, olive oil and 1/4 cup lemon juice in the prepared baking dish.
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Place the chicken breasts on top of the vegetables and put in the oven to bake.
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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.
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Remove the chicken from the pan and place on a cutting board. Cover with foil and let it rest for 15 minutes.
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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).
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Slice chicken and serve over the vegetables.