Herb-Stuffed Chicken with Spring Vegetables

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Stuffed with fresh herbs and seasonal vegetables, baked with a lemon-dill sauce for a light spring dinner. This Mediterranean-inspired chicken recipe, ready in about 35 minutes, pairs Chicken breasts, Asparagus, Cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season both sides of 4 pounded chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  2. Step 2: In a small bowl, mix 1/4 cup crumbled feta, 1 cup chopped asparagus, 1/2 cup halved cherry tomatoes, 1 tablespoon chopped dill, 1 tablespoon chopped parsley, 2 minced garlic cloves, zest and juice of 1/2 lemon, and 1/4 teaspoon black pepper.
  3. Step 3: Place each chicken breast flat, spread 1/4 of the vegetable mixture evenly over top, roll tightly, and secure with toothpicks.
  4. Step 4: Heat 2 tablespoons olive oil in a large skillet over medium-high heat; add chicken rolls and cook for 4 minutes per side until golden brown.
  5. Step 5: Pour 1/4 cup chicken broth into skillet, reduce heat to medium, cover, and cook for 12 minutes until chicken reaches 165°F internal temperature.
  6. Step 6: Remove chicken, let rest for 5 minutes, slice, and serve with pan sauce spooned over top.

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