Low Carb Red Pepper and Asiago Stuffed Chicken

Finding easy Keto/Low-Carb weeknight meals can be a game-changer for busy schedules. One such standout recipe is the red pepper and asiago stuffed chicken. This dish is not only flavorful but also simple to prepare, making it perfect for a quick and satisfying dinner. With its versatility and ease of preparation, it’s sure to become a family favorite.

Is this recipe meal-prep friendly

Absolutely! The red pepper and asiago stuffed chicken is ideal for meal prep. The filling can be made in advance and stored in the refrigerator for up to three days. Simply stuff the chicken breasts and sear them on the stovetop before baking. For those who prefer to prep in bulk, you can prepare several chicken breasts and freeze them. Just be sure to defrost them in the refrigerator overnight before cooking. This makes it an excellent option for busy weeknights when you need a quick and nutritious meal.

Are there any variations to this recipe?

Yes, there are several ways to tweak this easy Keto weeknight meal. For a different flavor profile, consider swapping the asiago cheese for mozzarella or feta. You can also add a variety of herbs to the filling, such as basil or oregano, to enhance the taste. If you prefer a bit of heat, a dash of red pepper flakes can be added to the filling or seasoning. For a veggie boost, try mixing in some chopped spinach or mushrooms.

How to store leftovers?

Storing leftovers is a breeze with this recipe. After enjoying your meal, allow any remaining chicken to cool to room temperature. Place the leftovers in an airtight container and store them in the refrigerator for up to four days. If you need to store them longer, you can freeze the stuffed chicken. Just wrap each piece tightly in plastic wrap or foil before placing it in a freezer-safe container. To reheat, thaw overnight in the refrigerator and warm through in the oven or microwave.