Stuffed Balsamic Grilled Chicken

by Tikofoods
4 Servings
1 hr

I love stuffed chicken breast! There are so many different things you can stuff a chicken breast with but for today's recipe, we will only be using one- goat cheese!

This low-carb meal is packed with veggies and flavor. It looks restaurant quality but really doesn't take much work to put together! Even if you don't have an indoor grill or outdoor barbecue, you could cook this in the oven or on a pan.

I used to order this at a local restaurant but one day decided to recreate it on my own. It turned out even better than theirs! Here is how it is done...

Check out my instagram @tikofoods for more recipes!

Stuffed Balsamic Grilled Chicken
Recipe details
  • 4  Servings
  • Prep time: 30 Minutes Cook time: 30 Minutes Total time: 1 hr
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  • 4 chicken breasts
  • 8 tbsp goat cheese
  • 1 can of chickpeas
  • 1cup cherry tomatoes
  • 1 red onion
  • 1 zucchini
  • 2 cups fresh spinach
  • 1 garlic clove
  • 3 cups olive oil
  • 3 cups balsamic vinegar
  • 2 tbsp dried parsley
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp salt
  • 2 tsp pepper
  • balsamic glaze for plating
For the chicken
Slice the chicken breasts lengthwise, but do not slice fully. We want to create a pocket, not slice them into halves.
Season inside and out with the dried parsley, onion powder, garlic powder, salt, and pepper.
Place the seasoned chicken breasts into a bowl, container, or Ziploc bag then add the balsamic, olive oil, and one minced clove of garlic.
Let marinate for at least 30 minutes in the fridge.
After marinating, take the chicken out and place on a plate or board to stuff with goat cheese.
Carefully open the pockets of the chicken and stuff with as much goat cheese as possible (approximately 2 tbsp per piece). Keep in mind some will fall or melt out while cooking.
Preheat grill to 400 F then place on the grill for approximately 5-7 minutes per side
To create the criss-cross grill marks, place the chicken the opposite way for a few minutes.
For the veggies
Heat olive oil in a pan on medium
Slice the cherry tomatoes and red onion, then dice the zucchini
Drain and rinse the can of chickpeas
Add the zucchini, chickpeas, and red onion to the pan
Season with salt and pepper and sauté
Once the zucchini has softened, add the tomatoes and spinach
Sauté until the spinach wilts
Create a bed of veggies, then top with the chicken.
Garnish the plate with balsamic glaze and olive oil then enjoy!
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  • Anita Milstead Anita Milstead on May 18, 2023

    Is it really 3 cups each of olive oil and balsamic vinegar? That seems like a lot of liquid to marinate 4 chicken breasts. Would love to try this recipe and want to be sure of the quantities. Thanks!

    • Anita Milstead Anita Milstead on May 25, 2023

      So, I decided the amounts of olive oil and balsamic vinegar were 1/3 cup each, not 3 cups each. I made this tonight for dinner and the chicken was amazing; so flavorful and moist, and the balsamic vinegar was not overwhelming. I thought the veggies needed something else seasoning-wise, beyond salt & pepper. They were best when eaten with a bite of chicken. Maybe next time I’ll add minced garlic into the veggie mixture, and a splash of balsamic vinegar.