Spinach and Feta Stuffed Chicken Breasts
Spinach and Feta Stuffed Chicken Breasts
High-protein meals are in demand, and stuffing chicken breasts with spinach and feta provides a nutritious, flavorful twist that's lower in carbs and calories.
Servings: 2
Calories per serving: Approximately:
Ingredients:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
2 cups fresh spinach, chopped
½ cup crumbled feta cheese
¼ cup sun-dried tomatoes, chopped (optional)
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and pepper, to taste
Toothpicks, for securing (optional)
Instructions:
Prepare the Chicken:
Preheat your oven to 375°F (190°C).
Carefully slice each chicken breast horizontally to create a pocket, being careful not to cut all the way through.
Prepare the Filling:
In a medium skillet, heat 1 tablespoon of olive oil over medium heat.
Add the chopped spinach and cook until wilted, about 2-3 minutes.
Remove from heat and let cool slightly.
In a mixing bowl, combine the cooked spinach, crumbled feta cheese, and sun-dried tomatoes (if using). Mix well.
Stuff the Chicken:
Spoon the spinach and feta mixture into the pocket of each chicken breast.
Secure with toothpicks if needed to keep the filling inside.
Season the Chicken:
Rub the remaining 1 tablespoon of olive oil over the chicken breasts.
Season with garlic powder, dried oregano, salt, and pepper on both sides.
Cook the Chicken:
Place the stuffed chicken breasts in a baking dish.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and no longer pink in the center. The internal temperature should reach 165°F (74°C).
Serve:
Remove from the oven and let rest for a few minutes.
Slice and serve warm, pairing with your favorite side dish like a salad or roasted vegetables.
Tips:
Make Ahead: You can prepare the stuffed chicken breasts ahead of time and store them in the refrigerator. Bake when ready to serve.
Variations: Try adding chopped artichokes or roasted red peppers to the filling for extra flavor.
Serving Suggestion: This dish pairs well with a side of quinoa or a light green salad for a complete meal.
