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Spinach and feta-stuffed chicken breast with a side of roasted sweet potatoes

average rating is 3 out of 5, based on 150 votes

Pair it with a light quinoa salad. The nutty flavor and fluffy texture of quinoa complement the dish well. Toss cooked quinoa with cherry tomatoes, cucumber, red onion, and a simple vinaigrette made with olive oil, lemon juice, and fresh herbs. Serve this refreshing quinoa salad on the side to add an extra layer of texture and nutrients to your meal.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

SozaWeightLoss LowCarbRecipes HighProteinMeals DiabeticFriendly HealthyEating WeightLossJourney NutritiousDinnerIdeas

Ingredients

For the Spinach and Feta-Stuffed Chicken:

4 boneless, skinless chicken breasts
2 cups fresh spinach, chopped
1/2 cup feta cheese, crumbled
2 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper to taste

For the Roasted Sweet Potatoes:

3 medium sweet potatoes, peeled and cubed
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon garlic powder
Salt and pepper to taste

Directions

Preheat the oven to 400°F (200°C).
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and chopped spinach, sautéing until the spinach is wilted.
In a bowl, combine the sautéed spinach, crumbled feta, salt, and pepper. Mix well.
Cut a pocket into each chicken breast, being careful not to cut all the way through. Stuff each pocket with the spinach and feta mixture.
Season the stuffed chicken breasts with salt and pepper.
In a separate bowl, toss the peeled and cubed sweet potatoes with olive oil, paprika, garlic powder, salt, and pepper.
Place the stuffed chicken breasts and sweet potatoes on a baking sheet.
Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and the sweet potatoes are tender.
Serve the stuffed chicken breasts over a bed of roasted sweet potatoes.