Spinach & Fetta Stuffed Chicken

While the sweet potato is cooking, pat the chicken breast dry with a paper towel. Use a sharp knife to cut a deep horizontal slit into the side of each chicken breast. TIP: Be careful not to slice all the way through. Peel and crush the garlic. Trim the ends of the *green beans**. Roughly chop 1/4 of the baby spinach leaves.

Stuff each chicken breast with a small handful of the chopped baby spinach leaves and crumbled fetta. TIP: Secure the chicken breast shut using two toothpicks if you want it extra secure. If you don’t have toothpicks, just be extra careful when you handle the chicken.

In a small bowl, combine the garlic and 1 tbs of olive oil. Brush each stuffed chicken breast with the garlic oil and season with a pinch of salt and pepper. Transfer the chicken to the oven tray lined with baking paper and place into the oven to cook for 15-20 minutes, or until cooked through. TIP: The chicken is cooked when it is no longer pink inside.

While the chicken is cooking, mix together 1 tbs of olive oil, the white wine vinegar and the honey in a small jug. Season to taste with a pinch of salt and pepper. Stir to combine and set aside.

In the last 5 minutes of the chicken cooking time, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the green beans and cook for 3-4 minutes, or until tender.