3–4 Points per serving • Serves 6
It was my coworker Dave who first got a whiff of this in the office kitchen. He squinted suspiciously and said, “Wait… that’s just chicken? Looks fancy!” One bite later, he whispered, “Are you hiding cheese in there or am I dreaming?” 😂
The provolone melts perfectly over tender asparagus tucked inside juicy chicken breasts — elegant enough for a dinner party, fast enough for a weeknight, and low enough on points that you don’t feel guilty.
⭐ Ingredients (WW-Friendly)
- 3 large chicken breasts — 0 pts
- 9–12 asparagus stalks, trimmed — 0 pts
- 3 slices provolone cheese — 3 pts
- 1 tbsp olive oil — 4 pts
- 1 tsp garlic powder — 0 pts
- 1 tsp paprika — 0 pts
- Salt & pepper to taste — 0 pts
- 1 tbsp lemon zest — 0 pts
Total batch: ~7 pts → ~1–2 pts per chicken breast (depending on cheese & oil adjustments)
🥣 Instructions
- Preheat oven to 425°F (220°C).
- Cut chicken breasts lengthwise to create a pocket, leaving one side intact.
- Season the inside with salt, pepper, and a pinch of lemon zest.
- Stuff each breast with a slice of provolone and 3–4 asparagus stalks. Fold over.
- Season the outside with garlic powder, paprika, salt, and pepper.
- Heat olive oil in an oven-safe skillet. Sear chicken top-side down 3–5 mins until golden. Flip and sear the other side 3–5 mins.
- Cover with foil and bake 15 mins until internal temp reaches 155°F (68°C). Rest 5 mins (temp rises to 160°F/71°C).
- Slice and serve with your favorite low-point sides — roasted veggies, salad, or cauliflower mash.
💡 WW Tips
- Reduce olive oil to ½ tbsp → lowers points per breast by 2.
- Swap provolone for light mozzarella → even lower points.
- Add a sprinkle of smoked paprika or fresh herbs for a restaurant-style look (0 pts).
- Perfect for meal prep: assemble in the morning, bake before dinner.
🍽️ Serving Idea & Story
Serve with roasted cherry tomatoes and a little lemon drizzle — it looks fancy, tastes rich, and is so low-point that even Dave couldn’t believe it was WW-friendly.
This chicken is juicy, cheesy, and the asparagus gives that fresh bite — a total office-kitchen surprise!
