Gros plan sur la recette de poulet farci à la margherita et aux asperges avec du fromage de chèvre, des tomates et des épinards.

Margherita Asparagus Stuffed Chicken

Sorry, there is no French version of this recipe. 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.

Liste des ingrédients

  • 4 boneless skinless chicken breasts
  • 2 tsp paprika
  • 2 tsp garlic powder
  • 2 tsp salt
  • 6 asparagus spears
  • 1 cup Muir Glen fire roasted tomatoes
  • ½ cup goat cheese
  • ½ cup chopped spinach
  • ¼ 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


  1. Preheat BBQ to med-high heat. Make a deep cut in the middle of chicken.
  2. 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 ¼ cup of Muir Glen fire roasted tomatoes, 2 tbsp of goat cheese and 2 tbsp fresh chopped spinach.
  3. 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.
  4. Remove from grill and garnish with basil and red chili flakes. Serve with your choice of side and enjoy!