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Spinach-Stuffed Chicken & Rice 

A savory dish you'll make over and over again.

This is one of our own Fruits & Veggies—More Matters® recipes. It meets the Centers for Disease Control and Prevention’s strict nutrition guidelines as a healthy recipe.

Category: Main Dishes

Think Variety; Think Color: Red Green

Preparation time: 50 minutes

Serves: 4

Cups of Fruits and Vegetables per Serving: 1 ¼


1 pound boneless, skinless chicken breasts
2 10-oz. packages frozen spinach, thawed and drained of excess moisture
1 14-oz. can diced tomatoes
1 ½ cup shredded part skim mozzarella cheese with ¼ cup set aside
Herbs of choice such as oregano, parsley, basil, thyme
2 cups uncooked brown rice

Preheat oven to 375º. 

Slice each chicken breast open to create a pocket. 

Stuff each chicken breast evenly with spinach, diced tomatoes and mozzarella 1 1/4 cup of the mozzarella cheese. 

Use a toothpick to close the end of each stuffed pocket. 

Place on a baking sheet. 

Use the remaining cheese to sprinkle on the top of the chicken breasts. 

Sprinkle with herbs of your choice. 

Bake for 20-30 minutes, until chicken is done. 

Serve over cooked brown rice.

Each serving provides: an excellent source of vitamin C, folate, calcium, magnesium, potassium, and fiber.  Also a good source of vitamin A.

Credit: Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.

Nutritional Information per Serving
Calories: 461 Carbohydrates: 45g
Total Fat: 11g Cholesterol: 96mg
Saturated Fat: 4.5g Dietary Fiber: 7g
% of Calories from Fat: 21% Sodium: 485mg
Protein: 49g  



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