Double Spinach & Fetta Stuffed Chicken

Name: Double Spinach & Fetta Stuffed Chicken with Roasted Sweet Potato & Salad
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 packet Baby Spinach Leaves; 1 Brown Onion; 660 g Chicken Breast; 1 packet Fetta Cubes; 2 Garlic; 1 sachet Lemon Pepper Seasoning; 2 Sweet Potato; 1 packet Tomato Relish; 1 Red Butter Lettuce; 1 Cucumber; 1 drizzle olive oil; 1 drizzle vinegar (balsamic or white wine) (pantry)

with Roasted Sweet Potato & Salad

Recipe Development TeamUpdated on July 15, 2026

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Calories

652 kcal

Protein

83g protein

Preparation Time

35 minutes

Difficulty

Easy

Allergens:

Milk

Here to challenge your inner chef, our 'skill up' recipes will take you from zero to hero. The humble chicken breast is the ideal ingredient to explore fancy flavours and test out new techniques in the kitchen! Learn how to create a rich and creamy spinach filling to pair with moist, succulent chicken breast.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

Brown Onion

660 g

Chicken Breast

1 packet

Fetta Cubes

(Contains: Milk)

Garlic

1 sachet

Lemon Pepper Seasoning

Sweet Potato

1 packet

Tomato Relish

Red Butter Lettuce

Cucumber

Not included in your delivery

1 drizzle

olive oil

1 drizzle

vinegar (balsamic or white wine) (pantry)

Nutritional Values

Energy (kJ)2730 kJ

Calories652 kcal

Fat13.4 g

of which saturates4.2 g

Carbohydrate48.2 g

of which sugars26.4 g

Dietary Fibre11.6 g

Protein83 g

Sodium910 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Thinly slice brown onion (see ingredients). • Finely chop garlic. • Slice pear into thin wedges. • In a small bowl, combine lemon pepper seasoning, a drizzle of olive oil and a pinch of salt.

• Place sweet potatoes on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring until tender, 4-5 minutes. Add baby spinach leaves and garlic and cook, until wilted and fragrant, 1 minute. • Transfer to a bowl. Crumble in fetta cubes and mix to combine. Season to taste.

• Place your hand flat on top of each chicken breast and slice horizontally, without cutting all the way through. Rub chicken with lemon pepper mixture. • Open up chicken breast and fill with spinach and fetta mixture. Close chicken and secure with toothpicks or cooking twine. Transfer to a second lined oven tray. • Bake chicken for 16-18 minutes, or until cooked through. TIP: If you don't have toothpicks or twine, just be extra careful when you handle the chicken. TIP: The chicken is cooked when it is no longer pink inside. Spread across two lined oven trays if your tray is crowded.