Veggie Stuffed Chicken

by | Jun 17, 2020

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon Italian seasoning
  • 1 tablespoon chopped parsley
  • 2 cloves minced garlic
  • 1 teaspoon sea salt
  • 1 teaspoon pepper
  • 1 lb organic chicken breasts
  • 1 zucchini very thin sliced
  • 1 red tomato sliced very thin 
  • ½ red onion sliced thin into half-moons.
  • 1 medium green pepper seeded and cut into thin strips
  • ¾ cup nutritional yeast

Directions

  1. Preheat the oven to 400 degrees. Place chicken on a cutting board and make 5 slits in each breast, being very careful not to cut through completely.
  2. Transfer to a baking pan.
  3. In a small bowl whisk together olive oil, lemon juice, Italian seasoning, parsley and garlic. Drizzle over chicken making sure to get in between each slit. Season with salt and pepper.
  4. Stuff each slit with zucchini, tomato, red onion, and green pepper.
  5. Sprinkle with 1,2 of nutritional yeast and bake until chicken is cooked thru, about 30-35 min.
  6. Garnish with parsley and remaining nutritional yeast.
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