Caprese Chicken Stuffed Peppers

DIRECTIONS

1. Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add chicken and season with Italian seasoning. Cook until chicken is golden and no longer pink, 8 minutes per side. Transfer to a cutting board and let rest 5 minutes, then dice.
2. In a large bowl, stir together cherry tomatoes, cooked chicken, 1 1/2 cups mozzarella, ricotta, basil, and garlic.
3. Stuff tomato mixture into peppers and sprinkle tops with the remaining 1 cup mozzarella. Pour chicken broth into the baking dish (to help the peppers steam) and cover with foil.
4. Bake until peppers are tender and the cheese melty, 40 to 45 minutes.
5. Garnish with more basil, and serve.

Serves: 4; per serving provides 1 leaner protein, 1 healthy fat, 3 green servings, ~1.5 condiment

INGREDIENTS

1 tbsp. extra-virgin olive oil
18 oz (raw weight) boneless skinless chicken breasts
1 tsp. Italian seasoning
2 c. cherry tomatoes, halved
2 1/2 c. shredded mozzarella, divided
3/4 c. ricotta
1/2 c. shredded fresh basil, plus more for garnish
2 cloves garlic, minced
4 bell peppers, halved (seeds removed)
1/2 c. low-sodium chicken broth