HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpinach & Fetta Stuffed Chicken
Spinach & Fetta-Stuffed Chicken

Spinach & Fetta-Stuffed Chicken

with Sweet Potato Wedges & Dill-Parsley Mayo

Read more

Moist, succulent chicken is the perfect shell for this spinach and fetta mixture. It’s akin to a chicken Kiev, but has more veggies and is far more delicious. It's classic comfort food, enjoyed from the comfort of your own home.

Tags:Not Suitable for CoeliacsNaturally Gluten-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 Time40 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 packet

chicken breast

1 bag

baby spinach leaves

1 block

fetta cheese


2 clove


1 tub

dill & parsley mayonnaise


4 unit

sweet potato

1 bag

green beans

1 unit


Not included in your delivery

olive oil

1 tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2840 kJ
Fat38.9 g
of which saturates9.3 g
Carbohydrate32.7 g
of which sugars14.4 g
Dietary Fibre0 g
Protein48.4 g
Cholesterol0 mg
Sodium469 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 220°C/200°C fan-forced. Chop the sweet potato (unpeeled) into 1cm wedges. Place the sweet potato wedges onto the oven tray lined with baking paper, drizzle with olive oil and season with a generous pinch of salt and pepper. Toss to coat and arrange in a single layer. Bake until tender, 30-35 minutes. TIP: Cut the sweet potato to the correct size so it cooks in the allocated time!


While the sweet potato is baking, finely chop the garlic (or use a garlic press). Trim the green beans. Roughly chop 1/2 the baby spinach leaves. In a small bowl, combine the chopped spinach and the crumbled fetta. Pat the chicken breast dry with a paper towel. Use a sharp knife to cut a deep horizontal slit into the side of each chicken breast, without slicing all the way through.


Place the chicken on a second oven tray lined with baking paper. Stuff each chicken breast with the spinach-fetta mixture. TIP: Secure the chicken breast shut using two toothpicks if you like. If you don't have toothpicks, just be extra careful when you handle the chicken.


In a small bowl, combine the garlic and 1 tbs of olive oil. Brush each stuffed chicken breast with the garlic oil and season with a pinch of salt and pepper. Bake the chicken until cooked through, 16-18 minutes. TIP: The chicken is cooked when it is no longer pink inside.


While the chicken is baking, cut the lemon into wedges. Combine 1 tbs of olive oil, a squeeze of lemon juice and the honey in a small jug. Season to taste with a pinch of salt and pepper. Stir to combine and set aside. In the last 5 minutes of the chicken cook time, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the green beans and cook until tender, 3-4 minutes.


In a large bowl, toss together the green beans and the remaining baby spinach leaves. Drizzle with the honey-vinaigrette dressing. Divide the spinach and fetta-stuffed chicken and sweet potato wedges between plates. Serve with the dill & parsley mayonnaise, lemon wedges and the salad.