Garlic & Lemon Stuffed Chicken Breast

Steph Wagner

October 10, 2013

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Garlic and Lemon Stuffed Chicken

Garlic Lemon Stuffed Chicken | Bariatric Surgery Recipes | FoodCoach.Me


Change up your chicken and green beans

This post is funny to me. Many times when I’m working with a client and emphasizing the importance of variety in their meals, I say something along the lines of,

“You can only eat chicken and green beans so long. Eventually you are going to think to yourself If I have to eat one more piece of chicken or one more green bean, I am going to lose it.

For this reason, I think this post is funny. It’s about a meal of chicken and green beans. But here’s the thing. If you aren’t always resorting to chicken and green beans for a healthy meal, it can be rather enjoyable when you go back to a basic meal. There is still quite a bit of variety depending on how you approach it. Which this meal fits.

Fresh garlic (pressed is best, look into getting a garlic press if you don’t have one.) The lemon juice keeps the chicken moist but isn’t terribly noticeable in the end result. The chicken is stuffed with fat-free cream cheese and low-fat cheddar cheese, which if you allow dairy in your diet, tastes awesome.

Served with green beans (I used frozen, followed package directions to boil and drain) and a bit of salt and pepper. Classic weeknight healthy meal. You can never have too many!


Garlic Lemon Stuffed Chicken | Bariatric Surgery Recipes | FoodCoach.Me

Garlic & Lemon Stuffed Chicken Breast - WLS Recipe

Course: Main Dish
Cuisine: American, Oven Baked
Servings: 4 servings
Calories: 215kcal
Author: Steph Wagner
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  • 4 (4 oz) boneless, skinless chicken breast
  • 2 tbsp fat free cream cheese
  • 2 oz 2% cheddar cheese, cut into 1/2 inch slices
  • 1/2 cup reduced fat grated parmesan cheese
  • 2-3 cloves garlic, pressed or minced
  • 1 lemon, juiced
  • 1 egg
  • cooking spray or olive oil spritzer
  • toothpicks


  • Preheat oven to 350F. Butterfly chicken breast (cut in half horizontally but not all the way through).
  • Divide cream cheese and cheddar cheese inside each chicken breast. Bring the top over to close and secure with a toothpick.
  • Crack and whisk egg in a shallow bowl. Add grated parmesan cheese to another shallow bowl.
  • Cover each chicken breast with egg mixture, then with cheese. Add to a baking pan (sprayed with cooking spray or olive oil).
  • Once all chicken pieces are put in the dish, use a garlic press to add garlic over the chicken. Then squirt lemon juice all over chicken. Bake for 25 minutes or until internal temperature reads 165F.


Serving: 3oz | Calories: 215kcal | Carbohydrates: 5g | Protein: 32g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 311mg | Potassium: 162mg | Fiber: 1g | Sugar: 1g | Vitamin A: 108IU | Vitamin C: 15mg | Calcium: 206mg | Iron: 1mg
Nutrition Facts
Garlic & Lemon Stuffed Chicken Breast - WLS Recipe
Amount Per Serving (3 oz)
Calories 215 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 48mg16%
Sodium 311mg14%
Potassium 162mg5%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 32g64%
Vitamin A 108IU2%
Vitamin C 15mg18%
Calcium 206mg21%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

One thought on “Garlic & Lemon Stuffed Chicken Breast”

  1. I cooked this last night. Was the biggest hit at my house. Especially since my surgery. Will be using this recipe many times here forward. Love love

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