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MediterraneanMeat & fishhigh proteinlow carbsheet pan

Spinach & Feta Stuffed Chicken Breast

Chicken breasts sliced open and filled with garlicky spinach, feta and a little cream cheese, then roasted with cherry tomatoes and green beans. Restaurant-style, low-carb and 48 g protein.

Prep
15 min
Cook
25 min
Serves
4
Level
medium
Log this meal Cooking mode
Golden roasted stuffed chicken breast, sliced to show the filling, with carrot ribbons and salad leaves

Photo: patrick janicek (Flickr), cropped by Off-shell · CC BY 2.0

Method

  1. 1

    Heat the oven to 200°C (400°F). Wilt the spinach with the garlic and 1 tsp of the oil in a pan, then squeeze out as much liquid as you can.

    3 min
  2. 2

    Chop the spinach and mix with the feta, cream cheese and black pepper.

  3. 3

    Cut a deep pocket into the thick side of each chicken breast without going all the way through. Stuff with the filling and secure with cocktail sticks.

  4. 4

    Rub the chicken with the remaining oil, paprika, oregano and salt. Place on a lined tray with the tomatoes and green beans tossed in a pinch of salt.

  5. 5

    Roast until the chicken reaches 74°C (165°F) in the thickest part and the tomatoes are blistered.

    25 min
  6. 6

    Rest for 5 minutes, then slice and serve with the roasted veg and lemon wedges.

    5 min

Watch how it's made

Hand-picked videos of this dish or its classic version. Their quantities differ, so follow ours for the macros above.

  • Spinach & Feta Stuffed Chicken: Quick & Easy Meal!

    Dimitra's Dishes · YouTube

  • Cheesy Spinach Stuffed Chicken Breasts

    Natashas Kitchen · YouTube

Substitutions

  • Swap the feta and cream cheese for ricotta and parmesan for a milder filling.
  • Use sun-dried tomatoes or roasted red peppers in the filling for extra colour (+3 g carbs).
  • Air fryer: cook the stuffed breasts at 190°C (375°F) for 18–20 minutes, roasting the veg separately.

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