Broccoli Cheddar Stuffed Chicken Breast & Rice Pilaf

Broccoli Cheddar Stuffed Chicken Breast with Rice Pilaf 777x431

Are you looking for a delicious and nutritionally dense dish? Chicken is a completely carb-free and low-fat protein which makes it great for paleo meal plans or just managing your macros easily. Broccoli tastes miles better than it smells in the field and generously delivers potassium, fiber and vitamin C among other beneficial qualities. This Cheddar Stuffed Chicken Breast with Rice Pilaf can be downright thrilling – as well as a healthy choice – if we do say so ourselves here at MPOF. 

Now when it comes to cheese, there’s something fun to know about cheddar. Cheddar comes from the actual village of Cheddar in south-west England. There is a series of caves there called the Cheddar Gorge that provided perfect temperature and humidity for letting this cheese mature. Amazing! 

And knowing is half the battle! Now chicken never needs to be boring again. Oh and one more thing – this meal prep recipe gets especially interesting when paired with flavorful rice pilaf. Are you ready yet? Yum!  

This gluten-free cheesy chicken is comfort food at its best! Served alongside a veggie-rich rice pilaf for a complete meal!

How long will Cheddar Stuffed Chicken Breast last for?

Don’t hesitate to put your Cheddar Stuffed Chicken Breast in a properly sealed meal prep container and store it safely for up to 3-4 days in the fridge, according to the USDA. The rice portion and chicken will be ready when you are.

Can Cheddar Stuffed Chicken Breast be frozen?

Sure enough, your chicken can be frozen indefinitely. Make extra sure with chicken dishes to seal your meal prep container well. Cheddar Stuffed Chicken, like any frozen meat, will begin to lose some texture and flavor the longer it stays in the freezer. But you’re not going to wait that long to devour this dish, right? 

How do you make Cheddar Stuffed Chicken Breast?

We’ve got a few handfuls of ingredients for Cheddar Stuffed Chicken Breast that will keep you cooking simply and make your meal so tasty! Prepare the oven and chicken first and while that’s cooking, take care of the rice. Serve them both right away or enjoy this meal prep recipe on the road any time, any day. Pro-tip: remember to use a toothpick to help keep the stuffing in the chicken. 

How to portion Cheddar Stuffed Chicken Breast?

Portion Cheddar Stuffed Chicken Breast on one side of a double-compartment meal prep container and rice pilaf in the other for a perfect pairing and easy travel size wherever you need to go. This meal prep recipe makes 4 portions each with 51.2g protein, 40.1g carbohydrates and 29.6g fat for your culinary gratification.

More Chicken Breast meal prep recipes:

We have so many delicious options for chicken at MPOF. You’ll never go hungry even it’s been a while since you enjoyed Cheddar Stuffed Chicken Breast! Go all out with meal prep ideas to keep you going:

Other tips for making Cheddar Stuffed Chicken Breast:

There are as many ways to vary Cheddar Stuffed Chicken Breast as there are stars in the sky – well almost! Here are a few of our favorites:

  1. Explore your grocery’s cheese section and replace cheddar with something new, something old, something blue, but definitely not borrowed! 
  2. Swap out the rice for a Vegetarian Cobb Salad, a Vegan Chopped Chickpea Greek Salad, favorite bread or steamed veggie 
  3. Make sure your knife is as sharp as possible and begin cutting from the chicken breast’s thick side. 

Broccoli Cheddar Stuffed Chicken Breast & Rice Pilaf  Ingredients:

For Chicken

  • 4 large chicken breasts
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1 tsp sea salt 
  • 1/4 tsp black pepper 
  • 1 cup finely chopped broccoli 
  • 3 oz. cream cheese
  • 1 cup shredded cheddar cheese
  • 1/2 tsp dried thyme 
  • 2 tbsp olive oil 

For Rice Pilaf

  • 3/4 cup basmati rice
  • 1/3 cup finely chopped red bell pepper 
  • 1/3 cup finely chopped carrot 
  • 1/4 minced chopped white onion 
  • 1/3 cup frozen peas
  • 2 tbsp butter
  • 2 cups chicken stock 
  • Sea salt and black pepper to taste 
  • 1/4 cup chopped parsley 
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Broccoli Cheddar Stuffed Chicken Breast & Rice Pilaf

Broccoli Cheddar Stuffed Chicken Breast with Rice Pilaf

This gluten-free cheesy chicken is comfort food at its best! Served alongside a
veggie-rich rice pilaf for a complete meal!






Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: dinner, Lunch, Main Course
Cuisine: American
Keyword: gluten free, Meal Prep
Servings: 4 meals
Calories: 652kcal
Author: Meal Prep on Fleek

Ingredients

For Chicken

  • 4 large chicken breasts about 1-1.5lbs
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1 tsp sea salt
  • 1/4 tsp black pepper
  • 1 cup finely chopped broccoli
  • 3 oz. cream cheese
  • 1 cup shredded cheddar cheese
  • 1/2 tsp dried thyme
  • 2 tbsp olive oil

For Rice Pilaf

  • 3/4 cup basmati rice
  • 1/3 cup finely chopped red bell pepper
  • 1/3 cup frozen peas
  • 1/3 cup finely chopped carrot
  • 1/4 minced chopped white onion
  • 2 tbsp butter
  • 2 cups chicken stock
  • Sea salt and black pepper to taste
  • 1/4 cup chopped parsley

Instructions

  • Preheat oven to 425º.
    Season chicken breasts with garlic, paprika, salt and pepper on all sides. Using a sharp knife, slice through the side of chicken breasts leaving 1-2 inches on each side to create a pocket.
  • Place broccoli florets in a microwave-safe bowl with 2 tablespoons of water. Cover with a paper towel and microwave for 1 minute. Drain water and add broccoli to a medium mixing bowl with cream cheese, cheddar cheese, and dried thyme. Mix until combined.
  • Divide mixture between chicken breasts using a spoon and secure with 1-2 toothpicks. Heat olive oil in a large cast-iron pan over medium heat for 2 minutes. Add 2 chicken breasts to pan and sear for 3 minutes on each side. Set aside on a plate. Repeat with the remaining 2 chicken breasts. Arrange all chicken breasts in pan. Cover with aluminum foil and transfer to the oven. Bake 20 minutes. Carefully remove aluminum foil and bake 5-10 minutes longer or until chicken is cooked through. Remove toothpicks before serving.
  • While chicken bakes, rinse the rice in a mesh strainer to remove some of the starch. Heat butter over medium heat in a medium sauté pan. Add bell pepper, carrots, peas, onions, and rice. Stir in chicken broth and bring to a boil. Stir and cover. Reduce heat to medium-low and simmer rice for 15-20 minutes, until rice is tender and the broth is absorbed. Gently fluff rice with a fork. Season with salt, pepper, and parsley. Serve chicken hot alongside rice.

Nutrition

Calories: 652kcal | Carbohydrates: 40.1g | Protein: 51.2g | Fat: 29.6g | Fiber: 4.6g
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

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