Spinach-Stuffed Chicken & Rice

By Fruits & Veggies - More Matters
A savory dish you'll make over and over again.

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  • Prep Time: 50 minutes

Main Dishes

Serves: 4
Cups of Fruits & Vegetables per Serving: 1 1/4
Think Variety; Think Color: Red, Green


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 1/2 cup shredded part skim mozzarella cheese with 1/4 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.

Nutritional Information

  • Calories:    461
  • Carbohydrates:    45g
  • Total Fat:    11g
  • Cholesterol:    96mg
  • Saturated Fat:   4.5g
  • Dietary Fiber:    7g
  • % of Calories from Fat:    21%
  • Sodium:    485 mg
  • Protein:    49g
  • Recipe 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.



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