Spinach & Cheese Stuffed Chicken Breast with Roasted Carrots
with Salty Provisions COFFEE SALT and Salty Provisions HOT SALT
Who says a flavorful dinner has to mean a sink full of dishes?
This Spinach & Cheese Stuffed Chicken Breast is filled with a creamy combination of spinach, mozzarella, Parmesan, cream cheese, and garlic, with a pinch of COFFEE SALT for an unexpected savory twist. The outside gets a generous coating of HOT SALT before being seared until golden and baked to juicy perfection.
On the side, we've got maple-balsamic roasted carrots seasoned with COFFEE SALT. The maple syrup and balsamic vinegar bring out the carrots' natural sweetness, while COFFEE SALT adds a rich, savory depth that balances everything out.
The best part? You can finish the chicken and roast the carrots in the oven at the same time, making this a surprisingly easy dinner that looks and tastes like you put in a whole lot more effort.
Pro tip: Give the chicken a quick sear before baking for a golden exterior, and spread the carrots in a single layer so they caramelize instead of steam.
Serves: 2-4
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Ingredients
Coffee Salt Roasted Carrots with Maple-Balsamic Glaze:
- 1 lb carrots (peeled, cut in half or into thick sticks)
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 1 teaspoon balsamic vinegar
- ¾ teaspoon Salty Provisions Coffee Salt
- ½ teaspoon cracked black pepper
Spinach & Cheese Stuffed Chicken Breast:
- 2 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon cracked black pepper
- 2-3 teaspoons Salty Provisions Hot Salt
- Toothpicks or kitchen twine (to seal the chicken)
Directions
Coffee Salt Roasted Carrots with Maple-Balsamic Glaze
Preheat oven to 375°F (190°C).
Toss the carrots:
- In a large bowl, combine carrots, olive oil, maple syrup, balsamic vinegar, Coffee Salt, and black pepper.
- Toss until carrots are evenly coated.
Roast:
- Spread carrots on a baking sheet in a single layer (use parchment for easy cleanup).
- Roast for 25–30 minutes, flipping once halfway through, until caramelized and fork-tender.
Finish + Serve:
- Serve warm alongside the stuffed chicken.
Spinach & Cheese Stuffed Chicken Breast
Preheat oven to 375°F (190°C).
Prepare the chicken:
- Pat the chicken dry with paper towels.
- Using a sharp knife, cut a deep side pocket into the thickest part of each breast, being careful not to slice all the way through.
- Rub the outside of each breast with olive oil.
- Season generously on all sides with Salty Provisions Hot Salt.
Make the filling:
- In a small bowl, mix cream cheese, mozzarella, Parmesan, spinach, garlic, and a sprinkle of Salty Provisions Coffee Salt until well combined.
Stuff the chicken:
- Spoon the spinach-cheese filling into each pocket.
- Use toothpicks or tie with kitchen twine to secure the opening.
Sear for flavor:
- Heat an oven-safe skillet over medium heat.
- Add a drizzle of olive oil and sear the chicken breasts for 2–3 minutes per side until golden.
Bake:
- Transfer skillet to the preheated oven (or place chicken in a baking dish).
- Bake for 20–25 minutes, or until internal temp hits 165°F and juices run clear.
Rest and serve:
- Let chicken rest for 5 minutes. Remove toothpicks or twine before serving.
