Spinach & Fetta Stuffed Chicken
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Spinach & Fetta Stuffed Chicken

Spinach & Fetta Stuffed Chicken

with Roasted Sweet Potatoes, Salad & Tomato Relish

Here to challenge your inner chef, our new '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.

This recipe is under 550kcal per serving.

Tags:
Over 30g protein
Under 550kcal
Climate Superstar
Allergens:
Milk

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.

Preparation Time35 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

2

Sweet Potato

½

Brown Onion

2 clove

Garlic

1

Carrot

1 sachet

Lemon Pepper Seasoning

1 packet

Baby Spinach Leaves

1 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)

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Nutritional Values

Energy (kJ)1961 kJ
Calories469 kcal
Fat11.3 g
of which saturates3.5 g
Carbohydrate45.3 g
of which sugars26.3 g
Dietary Fibre12 g
Protein45.7 g
Sodium873 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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 spinachand 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 through when it is no longer pink inside.

5
5

• In a medium bowl, combine carrot ribbons, mixed salad leaves and a drizzle of olive oil and vinegar. Season to taste.

6
6

• Slice chicken. • Divide spinach and fetta stuffed chicken, roasted sweet potatoes and salad between plates. • Serve with tomato relish. Enjoy!