Spinach & Double Fetta Stuffed Chicken
with Roasted Sweet Potatoes, Salad & Tomato Relish
The humble chicken is the ideal ingredient to explore new flavours and techniques with! Learn how to easily create a rich and creamy spinach filling to perfectly pair with moist, succulent chicken breast.
This recipe is under 550kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
sweet potato
½
brown onion
2 clove
garlic
1
carrot
1 sachet
lemon pepper seasoning
1 packet
baby spinach leaves
2 packet
Fetta Cubes
(Contains Milk;)
1 packet
chicken breast
1 packet
mixed salad leaves
1 packet
Tomato Relish
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• 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. Using a vegetable peeler, peel carrot into ribbons. • 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, until tender, 4-5 minutes. Add baby spinach 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.
• In a medium bowl, combine carrot ribbons, mixed salad leaves, a drizzle of olive oil and vinegar. Season to taste.
• Slice chicken. • Divide spinach and fetta stuffed chicken, roasted sweet potatoes and salad between plates. Serve with tomato relish. Enjoy!