Spinach and Carrot Stuffed Chicken Breast

Preheat oven to 375°F (190°C).

Slice a pocket into each chicken breast lengthwise, being careful not to cut all the way through.

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add garlic and cook for 1 minute until fragrant.

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.

Remove from heat and stir in feta cheese, lemon juice, oregano, salt, and pepper.

Divide the spinach and carrot mixture evenly among the chicken breasts, stuffing it into the pockets.

Brush the remaining 1 tablespoon of olive oil over the chicken breasts.

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).

Let rest for 5 minutes before serving.