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Goat-Cheese Stuffed Chicken Breasts With Balsamic-Blueberry Salsa {Gluten-Free + High Protein}
5 from 9 votes

Goat-Cheese Stuffed Chicken Breasts With Balsamic-Blueberry Salsa {Gluten-Free + High Protein}

These delicious chicken breasts are stuffed with tangy goat cheese, served over wilted greens, and topped with sweet, fresh blueberry salsa.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 2
Calories: 196 kcal
Course: Main Course, Dinner
Cuisine: American

Ingredients

For The Chicken:
  • 1 chicken breast cut into two
  • salt
  • black pepper
  • Italian seasoning
  • 2 ounces goat cheese
For The Salsa:
  • 1 cup blueberries fresh
  • 1 tablespoon + 1 teaspoon red onion minced
  • 1 tablespoon+ 1 teaspoon basil minced, fresh
  • 2 teaspoon white balsamic vinegar
  • salt
  • black pepper
For The Wilted Greens:
  • 1 tablespoon olive oil
  • 1 tablespoon garlic minced
  • 10 cups spring mix greens 1 large package, packed
  • 1 tablespoon white balsamic vinegar
  • black pepper
  • salt

Instructions

    Cup of Yum
  1. Preheat your grill to medium heat.
  2. Butterfly the chicken breasts, using a sharp knife, cutting almost all the way through, but not quite. Open up each breast, lay it flat between two pieces of parchment paper, and gently pound to 1/4-inch thick using a meat mallet or rolling pan. Sprinkle with a pinch of salt, pepper, and Italian seasoning.
  3. Place 1 ounce of goat cheese along the center of each breast and roll up, lengthwise, until the goat cheese is covered. Tie to secure with kitchen twine and a few toothpicks.
  4. Grill the chicken until no longer pink inside, about 6 minutes per side, flipping once. Remove from grill and cover to rest until remaining ingredients are done.
  5. Cut the blueberries in half and place them into a small bowl. Toss with the minced red onion, basil, white balsamic vinegar and sprinkle with salt and pepper. Gently mash the blueberries with a fork, leaving a few chunky for texture.
  6. Heat the olive oil up in a large pan on medium heat. Add in the garlic and cook until lightly browned, about 1 minute. Add in the greens and continue turning over with tongs until the greens just begin to wilt, about 1 minute. You may need to work in batches if your pan is small.
  7. Add in the white balsamic vinegar and cook until the vinegar has almost completely evaporated, turning the greens continuously, about another 1-2 minutes. Sprinkle with salt and pepper.
  8. Plate the wilted greens and top with a chicken breast and the blueberry salsa.
  9. DEVOUR.

Notes

  • * You want two pieces of chicken about 5 oz (raw) each** If you have another side dish to serve it with, you can get away with half of the spring mix

Nutrition Information

Calories 196kcal (10%) Carbohydrates 14g (5%) Protein 6g (12%) Fat 13g (20%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 7g (35%) Cholesterol 13mg (4%) Sodium 109mg (5%) Potassium 95mg (2%) Fiber 2g (8%) Sugar 10g (20%) Vitamin A 333IU (7%) Vitamin C 8mg (9%) Calcium 55mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 196

% Daily Value*

Calories 196kcal 10%
Carbohydrates 14g 5%
Protein 6g 12%
Fat 13g 20%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 7g 35%
Cholesterol 13mg 4%
Sodium 109mg 5%
Potassium 95mg 2%
Fiber 2g 8%
Sugar 10g 20%
Vitamin A 333IU 7%
Vitamin C 8mg 9%
Calcium 55mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.