Spinach & Fetta Stuffed Chicken
Take your cooking skills to the next level!
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 650kcal per serving.
The quantities provided above are averages only.
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
1 packet
Mixed Salad Leaves
330 g
Chicken Breast
1
Pear
1 sachet
Lemon Pepper Seasoning
2
Garlic
1 packet
Baby Spinach Leaves
1
Brown Onion
2
Sweet Potato
1 packet
Tomato Relish
1 packet
Fetta Cubes
(Contains: Milk;)
Utensils
Cooking Steps
• 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, 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.
• 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!
