Healthy Stuffed Chicken with Mozzarella, Olives & Sun-Dried Tomatoes #delicious #chicken #recipe

Healthy Stuffed Chicken Breast with Mozzarella, Olives & Sun-Dried Tomatoes
Ingredients (Serves 3–4):
• 3–4 chicken breasts, butterflied
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Italian herb seasoning
• ½ tsp sweet paprika
• ½ tsp smoked paprika
• Salt & cracked black pepper, to taste
• 2–3 tbsp olive oil
Stuffing:
• ¼ cup chopped Kalamata olives
• ¼ cup chopped green olives
• ¼ cup chopped sun-dried tomatoes
• 3–4 thick slices of fresh mozzarella
To finish:
• Toothpicks (to secure the chicken)
• Fresh rocket/arugula
• Juice of ½ lemon
• 1 tbsp olive oil
• Salt, to taste
• Drizzle of balsamic glaze (optional)
Method:
• Preheat your oven to 190°C (375°F).
• Butterfly each chicken breast by slicing it through the side without cutting all the way through. Open it up like a book.
• Season both sides with garlic powder, onion powder, Italian herbs, sweet paprika, smoked paprika, salt, and cracked black pepper.
• Drizzle olive oil over the chicken and massage the seasoning in well.
• In a small bowl, mix together the chopped olives and sun-dried tomatoes.
• Spoon some of the olive mixture into each butterflied breast. Add a thick slice of mozzarella, and then a little more olive mixture on top.
• Fold the chicken closed and secure each side with toothpicks to hold the filling in.
• Place stuffed breasts into a baking tray. Bake for 25–30 minutes, or until golden on the outside and fully cooked through.
• While the chicken bakes, prepare the rocket salad: toss fresh rocket with lemon juice, olive oil, a pinch of salt, and a light drizzle of balsamic glaze.
• Once the chicken is done, remove toothpicks, serve hot, and top each piece with a generous handful of the fresh rocket salad.
Notes:
• This recipe is low carb, keto friendly, and perfect for a satisfying yet clean dinner.
• Feel free to switch the mozzarella for feta or halloumi for a different twist.

So many people are asking me, “How have I lost all my weight and managed to keep it off?” Well, it’s as simple as eating dishes like this. This stuffed Mediterranean chicken breast was one of my go-tos when I was on keto. Super quick and easy to make, super healthy, and so tasty as well. I still make it till today. So, even though I’ve stopped keto till today, I do keep my eye out on what I eat and I try to stick to a lower carb lifestyle whilst I still indulge here and there. and I’ve managed to maintain the weight off and not regain it. The flavors that I’m using today in this dish are absolutely delicious. I’ve taken the flavor profile from Italy and stuffed it all in this delicious chicken breast to keep it super moist and tender. The great thing is the kids eat it, hubby eats it. Next time you want a quick go-to meal that’s low carb, you need to give this one a go,