For the Chicken Breasts

4 large boneless, skinless chicken breasts

2 tbsp extra virgin olive oil

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

1 tsp Italian seasoning

1/2 tsp sea salt

1/2 tsp freshly ground black pepper

For the Cranberry & Spinach Filling

3 cups fresh baby spinach

1 cup (90 g) dried cranberries

6 oz (170 g) soft goat cheese

2 cloves garlic, minced

1 tbsp extra virgin olive oil

1 tbsp fresh thyme leaves

1 tbsp chopped fresh parsley

1 tsp lemon zest

For the Garlic Herb Butter

2 tbsp unsalted butter, melted

1 tbsp chopped fresh parsley

1 tsp fresh thyme

1 garlic clove, finely minced

Optional Toppings

Extra crumbled goat cheese

Fresh thyme sprigs

Chopped parsley

Lemon wedges

Toasted pecans

Freshly cracked black pepper

Preheat the oven to 400°F (200°C). Lightly grease a baking dish or line a baking tray with parchment paper.

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.

Add the spinach and cook for 2–3 minutes until wilted. Remove from the heat and let cool slightly.

Stir the goat cheese, dried cranberries, thyme, parsley, and lemon zest into the spinach mixture until well combined.

Slice a pocket into the side of each chicken breast without cutting all the way through.

Season both sides of the chicken with the garlic powder, onion powder, smoked paprika, Italian seasoning, sea salt, and black pepper.

Fill each chicken breast with the spinach, cranberry, and goat cheese mixture. Secure with toothpicks if needed.

Brush the outside of the chicken with the remaining olive oil and place in the prepared baking dish.

Bake for 28–32 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Meanwhile, whisk together the melted butter, parsley, thyme, and minced garlic.

Brush the hot chicken breasts with the garlic herb butter immediately after removing them from the oven.

Garnish with extra goat cheese, toasted pecans, fresh thyme, parsley, lemon wedges, and freshly cracked black pepper before serving.

Calories: 512

Protein: 47 g

Carbohydrates: 16 g

Fat: 28 g

Fiber: 2 g

Sugar: 11 g

Sodium: 528 mg