Week of August 17
Spinach & Feta Stuffed Chicken
Golden chicken breasts filled with creamy spinach, feta, ricotta, green onions, garlic, and dill for a high-protein, low-carb dinner.
Prep12 minutesCook28 minutesTotal40 minutesMakes4 servings
Estimated per serving
Full macros
Based on ¼ of the prepared recipe.
- Calories
- 278 kcal
- Protein
- 43 g
- Carbohydrates
- 4 g
- Total fat
- 10 g
- Fiber
- 0 g
Nutrition is an estimate. Exact values vary with ingredient brands, cuts, portions, and substitutions.
Ingredients
What you’ll need
- 4 (6 oz / 170 g) skinless, boneless chicken breasts
- 2 teaspoons paprika
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 5 oz (140 g) frozen spinach, thawed and squeezed dry
- 2.5 oz (70 g) feta cheese, crumbled
- 4 tablespoons ricotta cheese
- 2 tablespoons green onions, chopped
- 2 garlic cloves, minced
- ½ teaspoon dried dill
Directions
Make it
- Preheat the oven to 400°F (200°C).
- Make a horizontal slit in the thickest part of each chicken breast to create a pocket.
- In a small bowl, combine the paprika, oregano, garlic powder, onion powder, salt, and pepper. Rub the seasoning mix over both sides of the chicken breasts.
- In another small bowl, mix the spinach, feta, ricotta, green onions, garlic, and dill. Stuff the mixture into the chicken breasts, securing each with a couple of toothpicks.
- Heat a large oven-safe skillet over medium-high heat. Add the olive oil, then sear the stuffed chicken breasts for 3–4 minutes on each side until lightly golden.
- Transfer the skillet to the oven and bake, uncovered, for 20 minutes or until the chicken is cooked through.