Our Plans
Spinach & Fetta Chicken
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Spinach & Fetta Chicken

Spinach & Fetta Chicken

with Sweet Potato Mash

Moist, succulent chicken is the perfect vessel for this creamy spinach & fetta mixture. Akin to a Chicken Kiev, only far less processed & far more delicious. Friends & family alike will love this dish if only for the sweet potato mash! This dish is classic comfort food, enjoyed from the comfort of your own home.

Naturally Gluten-Free
High Protein
Low Sodium
Nut Free

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


Serving amount

2 fillet

free range chicken breast

½ bag

baby spinach leaves

1 block

fetta cheese

(Contains Milk;)

1 clove


400 g

sweet potato

Not included in your delivery

2 tsp

olive oil

1 tbs



Nutritional Values

per serving
Energy (kJ)0 kJ
Calories2270 kcal
Fat25.5 g
of which saturates11.3 g
Carbohydrate29.1 g
of which sugars11.5 g
Dietary Fibre0 g
Protein47.2 g
Cholesterol0 mg
Sodium442 mg
The average adult daily energy intake is 8700 kJ


Chopping board
Potato Masher
Aluminum Foil



Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, wash the baby spinach leaves and crumble the fetta cheese. Peel and crush the garlic, and peel and cut the sweet potato into 2 cm pieces.

Slice the chicken

Use a sharp knife to cut a deep horizontal slit into the side of each of the chicken breast fillets (don’t slice all the way through). Stuff with a small handful of the baby spinach leaves (the remaining spinach will be used as a side salad) and the crumbled fetta cheese. Secure each breast with two toothpicks if you have them (if you don’t have toothpicks just be careful when you’re flipping the chicken in the pan).

Rub over the oil & garlic

Combine the olive oil and garlic and rub all over the chicken breasts. Season with salt and pepper and set aside while you get the sweet potato ready.


Place the sweet potato in a large saucepan of cold water, bring to the boil and cook for 10 minutes, or until tender. Drain and return back to the saucepan. Add the butter and a good season of salt and pepper. Mash with a potato masher or fork until smooth.


Meanwhile, heat a medium ovenproof frying pan over a medium-high heat. Add the chicken and cook for 2 minutes on each side, or until lightly browned. Transfer to the oven and cook for a further 10 minutes, or until cooked through. Remove from the oven and cover with foil to keep warm. Set aside for 5 minutes. Tip: If you don’t have an ovenproof frying pan simply transfer the chicken to a lined oven tray after pan-frying as instructed.


To serve, remove the toothpicks from the chicken and serve alongside the sweet potato mash and the remaining baby spinach leaves.