Margherita Asparagus Stuffed Chicken

Margherita Asparagus Stuffed Chicken

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!
20 Minutes