Feta and spinach stuffed chicken breast with late-summer vegetables
From the foundersAlexander Eriksson·Founder & CEO
Protein-packed chicken breast stuffed with rich feta and washed baby spinach, oven-baked with fresh seasonal vegetables.
Ingredients
2 servings
- 600 gchicken breast fillet
- 80 gFeta 🏷️
- 65 gWashed baby spinach 🏷️
- 2 stgarlic cloves
- 1 stcourgette
- 1 stpepper
- 1 stred onion
- 1 mskolive oil
- 0.5 stlemon
- 1 krmflaky sea salt and black pepper
How to make it
- 1
Preheat the oven to 200°C.
- 2
Cut a deep pocket along the side of each chicken fillet.
- 3
Quickly wilt the baby spinach in a dry pan. Mix with crumbled feta and finely chopped garlic.
- 4
Stuff the chicken fillets with the spinach and feta mixture. Secure with cocktail sticks if needed.
- 5
Place the chicken in an ovenproof dish. Arrange the courgette, pepper and red onion around the chicken.
- 6
Drizzle olive oil and lemon juice over everything. Season with salt, black pepper and a little dried oregano if you like.
- 7
Roast in the oven for approx. 20–25 minutes until the chicken reaches a core temperature of 72°C and the vegetables are nicely browned.
- 8
Sprinkle with flaky sea salt when serving.
Kitchen tips
- Use a meat thermometer in the thickest part of the chicken for a perfectly juicy result.
- Squeeze a little extra fresh lemon over the finished dish to lift the flavour.
AI-generated content. Always verify ingredients and allergen information yourself.
Ratings and comments
Be the first to rate
How we handle reviews
Anyone who is signed in can rate and comment, without having to cook the recipe first. We don't filter reviews by tone, but we remove what breaks the rules, for example health advice to others.
Loading ratings…
No comments yet.
Cook this — and the rest of the week
The recipes are free to read. The Smaklig app plans your whole week around your taste and goals and puts the groceries straight into your ICA cart.
Free during beta · App Store and Google Play
