This Margherita Asparagus Stuffed Chicken with goat cheese, tomatoes and spinach is a delicious and easy 30-minute, low-carb dinner idea cooked on the BBQ! Recipe created by Taylor Stinson, The Girl on Bloor.
4 boneless skinless chicken breasts
2 tsp paprika
2 tsp garlic powder
1 tsp salt
6 asparagus spears
1 cup Muir Glen fire roasted tomatoes
1/2 cup goat cheese
1/2 cup chopped spinach
1/4 cup chopped fresh basil, for garnish
1 tsp chili flakes, for garnish
Side dish ideas: roasted baby potatoes, sweet potato fries, corn on the cob, arugula salad
Preheat BBQ to med-high heat. Make a deep cut in the middle of chicken.
Season with a mix of paprika, garlic powder and salt, rubbing chicken well all over. Add two asparagus spears to each breast, then top with about 1/4 cup of Muir Glen fire roasted tomatoes, 2 tbsp of goat cheese and 2 tbsp fresh chopped spinach.
Fold each chicken breast over, tying with a string to hold together if desired. Place on BBQ and grill for 15-20 minutes until chicken is fully cooked inside.
Remove from grill and garnish with basil and red chili flakes. Serve with your choice of side and enjoy!