This primavera stuffed chicken recipe is quick and easy. It looks festive and tastes delicious. Fresh basil, tomato, melted mozzarella add so much flavor to this low-carb and one-dish gluten-free meal.
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What Makes This Recipe Special
Light and refreshing flavors make for a nutritious and healthy meal.
This primavera stuffed chicken is a gluten-free, high protein and low carb keto-friendly meal.
This recipe has just 5 ingredients making it a super simple and affordable dinner idea.
Key Ingredients
To make the best primavera stuffed chicken, you will need just 5 simple ingredients.
Chicken Breast. Chicken Breast is one of the healthiest meals out there because it’s packed with protein and free of carbs. It’s also super versatile and light in flavor, so you can pack it with herbs and spices.
Fresh Mozzarella. Don’t forget the fresh mozzarella in this dish! The shredded varieties don’t even compare to the creamy texture fresh mozzarella brings when baked.
Tomatoes. Firmer tomatoes that aren’t quite a ripe bake perfectly into this chicken. They will become tender enough to be soft but still have a bite.
Balsamic Vinegar. Baked chicken with mozzarella wouldn’t be complete without an added drizzle of sweet yet tangy balsamic vinegar. The balsamic will become sweeter as it bakes, making a light glaze.
Basil. Fresh herbs like basil pairs beautifully with tomato and bring Italian flavor to the dish.
Step by Step Instructions
Step 1. Gather the ingredients. Preheat oven to 375F degrees. Rinse and pat dry chicken, rub salt over both sides. Use a sharp knife to make slits in the chicken not completely cutting through, slits should be approximately half an inch thick. Slice tomato and mozzarella in a half-circle shape.
Step 2. Fill the chicken slits with slices of tomato, mozzarella, add basil leaves, saving some basil leaves for garnishing. Sprinkle with balsamic vinegar.
Step 3. Bake for 30 minutes or till the internal temperature of the chicken measures 160 degrees. Once baked, sprinkle with fresh basil and serve.
Recipe Tips
Don’t overbake your chicken. Chicken, especially pre-sliced chicken breast, can dry out quickly. Avoid dry chicken by baking the chicken and pulling it out when it reaches 160 degrees. It will normally rest up to 165 in a few minutes, leaving you with an extra juicy chicken breast.
Avoid slicing the tomatoes and cheese too thick. While delicious, thick slices of tomato and cheese won’t cook evenly. Oftentimes it will end up with overbaked chicken and undercooked tomatoes.
Make it a meal. Serve this flavorful baked chicken with mozzarella over a bed of zucchini noodles and our low-carb pesto. Follow our pesto recipe base and then add it to sauteed zucchini noodles.
This Primavera stuffed chicken recipe is quick and easy. It looks festive and tastes delicious. Fresh basil, tomato, melted mozzarella add so much flavor to this low-carb and one-dish gluten-free meal.
Gather the ingredients. Preheat the oven to 375F degrees.
Rinse and pat dry chicken, rub salt over both sides. Using a sharp knife make slits in the chicken not completely cutting through, slits should be approximately half an inch thickness.
Slice tomato and mozzarella in a half-circle shape.
Fill the chicken slits with slices of tomato, mozzarella, add basil leaves, saving some basil leaves for garnishing. Sprinkle with balsamic vinegar.
Bake for 30 minutes or till the internal temperature of the chicken measures at 160 degrees. Once baked, sprinkle with fresh basil and serve.
