Feta & Spinach Stuffed Chicken

Servings: 4 | Prep: 10 min | Cook Time: 30 min

INGREDIENTS

• 4 boneless, skinless chicken breasts boneless

• 2 cups baby spinach chopped

• 4 oz. feta cheese, crumbled

• 1/3 cup sun-dried tomatoes in oil, drained and chopped

• 2 tbsp. sun dried tomato oil

• 1 tsp. garlic

• 1/2 tsp. pepper

This Feta & Spinach Stuffed Chicken is one of my husband’s favorite meals, it’s that good.

DIRECTIONS

1. Preheat oven to 375 degrees. Use a sharp knife to cut a horizontal slit on the thickest part of each chicken breast to form a pocket. The slit should be about 3-inches long but be careful not to cut all the way through the breast.

2. Place spinach, crumbled feta, chopped sun dried tomatoes, 1 tbsp. of sun-dried tomato oil, pepper and garlic powder in a bowl. Stir until well combined.

3. Stuff each chicken breast evenly with the spinach mixture. You can secure the pockets closed with toothpicks if needed.

4. Brush the top of the chicken breasts with the other tablespoon of sun-dried tomato oil and then top with pepper.

5. Bake for 25-30 minutes, or until the internal temperature of the chicken has reached 165ºF.

6. Paired it with roasted potatoes, spinach & arugula mix and tzatziki

NUTRITION: 1 serving Calories: 311kcal | Fat: 22g | Carbohydrates: 5g | Fiber: 2g | Sugar: 1g | Protein: 24g

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Hi, I’m Rachel Simson, Registered Dietitian and owner of Buffalo Dietitian!

I’ve helped hundreds of individuals and women build better relationships with food and make nutrition feel doable again!

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