Stuffed Chicken Breast with Veggies and Egg

This delightful stuffed chicken breast is filled with a colorful mix of sautéed vegetables and a perfectly cooked egg, creating a nutritious and satisfying meal. Perfect for a wholesome dinner or a special occasion.

Steps

1. Preheat your oven to 375°F (190°C). 2. In a skillet, heat the olive oil over medium heat. Add diced onions, bell peppers, and spinach. Sauté until softened, about 5 minutes. 3. In a bowl, beat the egg and mix it with the sautéed vegetables. Season with salt, pepper, garlic powder, and paprika. 4. Carefully slice a pocket into the chicken breast. Stuff the vegetable and egg mixture into the pocket. 5. Season the outside of the chicken breast with salt, pepper, and paprika. 6. Place the stuffed chicken breast in a baking dish and bake for 25-30 minutes until the chicken is cooked through and juices run clear. 7. Let it rest for 5 minutes before slicing and serving.

1 boneless, skinless chicken breast 1/4 cup diced bell peppers 1/4 cup chopped spinach 1/4 cup diced onion 1 small egg 1 tablespoon olive oil Salt and pepper to taste 1 teaspoon garlic powder 1 teaspoon paprika