Fructose Free Dairy Free Spinach Stuffed Chicken Breast
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the chicken
- 4 boneless, skinless chicken breasts (about 6–8 oz each)
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- 2 tbsp olive oil, divided
For the filling
- 5 oz fresh baby spinach
- 3 cloves garlic, minced
- ⅓ cup sun-dried tomatoes (oil-packed), drained and roughly chopped
Ingredient noteSun-dried tomatoes concentrate the fruit's fructose, which a low fructose diet limits; the small amount used here (about one and a half tablespoons per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid sun-dried tomato, please tap it and change its rating to Red.
- 2 tbsp nutritional yeast
- ¼ tsp red pepper flakes (optional)
- ¼ tsp kosher salt
Instructions
- 1
Preheat the oven to 400°F (205°C).
- 2
Heat 1 tbsp of the olive oil in a large oven-safe 12-inch skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 1 minute — watch closely so it doesn't brown. Add the baby spinach in batches and cook, stirring, until fully wilted and any liquid has evaporated, about 3–4 minutes. Transfer the spinach mixture to a cutting board, let it cool for 5 minutes, then roughly chop it.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!