Low FODMAP Dairy Free Spinach Stuffed Chicken Breast
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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
Ingredient noteA serving of up to about 2 1/2 cups of baby spinach is low in FODMAPs. This recipe contains only about 1 1/4 cups per serving, making it likely Low FODMAP. If you prefer to always avoid baby spinach, please tap it and change its rating to Red.
- 3 cloves garlic, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - ⅓ cup sun-dried tomatoes (oil-packed), drained and roughly chopped
Ingredient noteA serving of up to about 1 3/4 tablespoons of sun-dried tomatoes is low in FODMAPs. This recipe contains about 1 1/3 tablespoons per serving, which stays within that amount, so it is likely fine for many people. If you prefer to always avoid sun-dried tomatoes, 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.
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