Spinach & Fetta Stuffed Chicken
with Roast Sweet Potato & Cucumber Salad
- Milk
Here to challenge your inner chef, our 'skill up' recipes will take you from zero to hero. The humble chicken thigh 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 thigh.
Ingredients
1 packet
Baby Spinach Leaves
1
Brown Onion
330 g
Chicken Thigh
1 packet
Fetta Cubes
(Contains: Milk)
2
Garlic
1 sachet
Lemon Pepper Seasoning
2
Sweet Potato
1 packet
Tomato Relish
1
Cucumber
1
Red Butter Lettuce
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. • Roughly chop red butter lettuce. • Slice cucumber into thin half-moons. • Thinly slice brown onion (see ingredients). • Finely chop garlic. • 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 thigh and slice horizontally, without cutting all the way through. Rub chicken with lemon pepper mixture. • Open up chicken thigh and fill with spinach and fetta mixture. Close chicken and secure with toothpicks or cooking twine. • In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• In a medium bowl, combine cucumber, red butter lettuce, 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!
