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.
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
2
Sweet Potato
½
Brown Onion
2
Garlic
1
Carrot
1 sachet
Lemon Pepper Seasoning
1 packet
Baby Spinach Leaves
1 packet
Fetta Cubes
(Contains: Milk;)
330 g
Chicken Breast
1 packet
Mixed Salad Leaves
1 packet
Tomato Relish
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
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 heatproof bowl. Crumble in fetta
cubes and mix to combine. Season to taste with
salt and pepper.
• 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 chicken
is 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 and 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!
