Ingredients
2
2 servings
- •2 skinless, boneless chicken breasts
- •1 medium green bell pepper, diced
- •1 small onion, diced
- •1 clove garlic, minced
- •1 pinch salt and ground black pepper to taste
- •2 tablespoons olive oil, or to taste (Optional)
Instructions
- Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate.
- Stir bell pepper, onion, and garlic together in a small bowl with salt and pepper.
- Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a pocket in the chicken breast through a 2-inch slit in the side. Repeat with the remaining chicken breast. Stuff chicken breasts evenly with the vegetable mixture.
- Cook on the preheated grill until visibly cooked on the bottom, about 10 minutes. Flip and brush with olive oil. Continue to grill until chicken breasts are no longer pink in the centers and juices run clear, about 10 minutes more.
Nutritional Facts
Per 2 servings
- Calories: 273
- Carbohydrate: 7g
- Fat: 16g
- Fiber: 2g
- Protein: 25g
- Sugar: 3g
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