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Bacon & Kale Stuffed Chicken

Here’s a delicious, Dr. Joel approved recipe that’s an easy make and will leave you feeling like a Iron Chef!


  • 4 4oz boneless skinless chicken breasts
  • 4 strips of bacon
  • 1 small onion
  • 2 cloves garlic
  • 1/2 tsp garlic powder
  • 1 tbsp coconut/ olive oil


  1. Preheat oven to 350°F. Slice the chicken breasts lengthwise, almost in half, to form a pocket. Season both sides with salt, pepper and garlic powder. Set aside.
  2. In a frying pan, cook bacon until crisp and place on paper towels to drain.
  3. In a food processor, combine onion, garlic cloves, kale and oil. Pulse to roughly cut. Crumble the cooked bacon and add kale to the mixture.
  4. Spoon the kale mixture into each chicken breast until full, and place on a baking sheet. Bake at 350°F for 3–35 minutes or until internal temperature of 165 degrees is reached.

• You can also add apple pieces or butternut squash to the ingredients list. Just saute till tender before adding to the mixture.


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