Spinach & Goat Cheese Stuffed Chicken Breast

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Spinach & Goat Cheese Stuffed Chicken Breast

Course: Dinner, Lunch
Cuisine: American
Keyword: chicken, gluten-free, grain-free, low FODMAP
Calorie: 100-200, Under 200, Under 250, Under 300, Under 350, Under 400, Under 450, Under 500
Protein: 21-30g, Over 20g, Over 25g
Fiber: 0-5g
Servings: 3 servings
Calories: 190kcal


  • 1/16 oz Avocado Oil Spray (divided)
  • 12 ozs Chicken Breast
  • 1/2 cup Goat Cheese
  • 1 Lemon (juiced, zested)
  • 1/4 cup Frozen Spinach (thawed, drained)


  • Preheat the oven to 400°F (205°C). Spray a baking dish with half of the oil.
  • Slice the chicken breasts in half lengthwise, creating a thinner piece of meat. In a bowl, mix together the goat cheese, spinach, lemon juice, and zest.
  • Spoon about 1 1/2 tbsps of the cheese mixture onto each piece of chicken, until the mixture is used up. Loosely roll up the breasts.
  • Bake in the oven for about 20 to 25 minutes, or until the chicken is cooked through. Drizzle with more lemon juice, if desired, and enjoy!


  • Leftovers

    Refrigerate in an airtight container of up to three days.
  • Serving Size

    One serving is equal to one chicken roll.
  • More Flavor

    Add roasted vegetables.


Calories: 190kcal | Carbohydrates: 2g | Protein: 29g | Fat: 7g | Cholesterol: 89mg | Sodium: 147mg | Fiber: 0g | Sugar: 1g | Vitamin A: 1559IU | Vitamin C: 7mg | Calcium: 37mg | Iron: 1mg

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