| Total sodium per serving: 82mg |
Total calories per serving: 393 |
Servings: 4 |
Ingredients
- 4 boneless, skinless, chicken breasts (1 lb)
- 2 tbsp olive oil
- Freshly ground black pepper
- 2 tsp no sodium Italian seasoning
- 1 small zucchini, halved and thinly sliced into half moons (20 slices)
- 1medium tomato, halved and thinly sliced into half moons (20 slices)
- 2 sweet bell peppers, thinly sliced (20 slices)
- 1/2 red onion, thinly sliced into half moons (20 slices)
- 1 cup low sodium shredded/slices bocconcini (fresh mozzarella)
Directions
Preheat oven to 400ºF.
Place chicken on a cutting board and using a sharp knife make 5 slits into each breast, being careful not to cut through completely.
Sprinkle olive oil over chicken and season with pepper, and no sodium Italian seasoning.
Stuff zucchini, tomato, bell pepper, and red onion into each of the slits. Save remaining vegetables for a salad, making pasta sauce, or roast for another meal.
Sprinkle each chicken breast with fresh mozzarella shreds or slices.
Bake for about 25 minutes or until chicken is cooked through and no longer pink.
Serve with a crisp, fresh salad, rice or pasta.
Makes 4 servings, each serving has 393 calories, 82mg sodium and 10.3g carbohydrates.
Original recipe from delish.com/cooking/recipe-ideas/recipes/a54965/primavera-stuffed-chicken-recipe, adapted for low sodium
