Spinach and Carrot Stuffed Chicken Breast

Chicken breasts filled with a vibrant mixture of spinach, carrots, and feta cheese, baked to juicy perfection.

Prep Time

20 minutes

Total Time

50 minutes

Calories

350 kcal

Difficulty

Medium

Equipment

3 items

Cost

£2.60/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Mediterranean

Main Ingredient:

Chicken

Cooking Style:

Baking

Dietary:

Gluten-Free•High-Protein

Mood:

Light & Fresh

Ingredients

Servings

4Chicken Breast(boneless, skinless)

£6.50

5ozFresh Spinach(baby spinach)

£1.20

2mediumCarrots(grated)

£0.30

0.5cupFeta Cheese(crumbled)

£1.75

2clovesGarlic(minced)

£0.10

2tablespoonsOlive Oil(extra virgin)

£0.25

1tablespoonLemon Juice(freshly squeezed)

£0.15

1teaspoonDried Oregano

£0.10

0.5teaspoonSalt(or to taste)

0.3teaspoonBlack Pepper(or to taste)

2tablespoonsAll-Purpose Flour(Optional, for thickening spinach mixture (use gluten free flour for gluten-free))

£0.05

Total Cost

£10.40

£2.60 per serving

Instructions

1.
Preheat oven to 375°F (190°C).
2.
Slice a pocket into each chicken breast lengthwise, being careful not to cut all the way through.
3.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add garlic and cook for 1 minute until fragrant.
4.
Add spinach and carrots to the skillet and cook until spinach is wilted and carrots are slightly softened, about 5-7 minutes. If using flour, sprinkle it over the spinach mixture during the last 2 minutes of cooking and stir well.
5.
Remove from heat and stir in feta cheese, lemon juice, oregano, salt, and pepper.
6.
Divide the spinach and carrot mixture evenly among the chicken breasts, stuffing it into the pockets.
7.
Brush the remaining 1 tablespoon of olive oil over the chicken breasts.
8.
Place the stuffed chicken breasts in a baking dish and bake for 30-35 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
9.
Let rest for 5 minutes before serving.

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My Notes

Nutrition Information

Nutrition per serving (200g)

350 kcal / 1464 kJ

Carbs

3% of RDA

Fat

15g

21% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

4 g

4% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

To prevent the stuffing from spilling out, secure the chicken breasts with toothpicks before baking.

You can add other vegetables to the stuffing, such as mushrooms, bell peppers, or onions.

Serve with a side of roasted vegetables or quinoa for a complete meal.

Cooking Equipment

Oven

Baking Dish

Skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Starter

Greek Lemon and Herb Orzo Salad

A light and refreshing orzo salad with bright lemon and fresh herbs, perfect as a starter or side dish.

25 minutes

4 servings

Easy

"This bright orzo salad provides a refreshing counterpoint to the baked chicken. The lemon and herbs echo the Mediterranean flavors, while the light pasta base won't weigh you down before the main course. The acidity also cuts through the richness of the feta in the chicken."

Dessert

Honeyed Yogurt with Pistachios and Orange Zest

A light and refreshing Mediterranean dessert, perfect after a savory meal.

10 minutes

4 servings

Easy

"This simple dessert offers a light and refreshing finish. The tangy yogurt complements the savory flavors of the main course, while the honey and orange zest provide a touch of sweetness without being overly heavy. The pistachios add a welcome textural contrast."