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Feta-Stuffed Chicken with Wilted Spinach
Basil Farro
Ingredients
- 2 lb boneless, skinless chicken breasts
- ½ tsp kosher salt, divided
- ½ tsp pepper, divided
- ¾ cup crumbled feta cheese
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 pint cherry tomatoes, halved
- 2 (11-oz) pkg baby spinach
- 2 Tbsp balsamic vinegar
Instructions
- Preheat oven to 400°F. Sprinkle chicken with ¼ tsp each salt and pepper. Cut a horizontal slit through thickest portion of each breast to form a pocket. Stuff 1½ Tbsp cheese into each pocket.
- Cook chicken in hot oil in a large skillet over medium-high heat 2 to 3 minutes per side or until browned. Transfer to a foil-lined rimmed baking sheet.
- Bake 10 minutes or until chicken is done.
- Meanwhile, melt butter in skillet over medium heat. Add tomatoes; sprinkle with ¼ tsp each salt and pepper. Cook 3 minutes. Add spinach, in batches, and vinegar; cook 1 to 2 minutes or until spinach is wilted. Serve with chicken.
Side Dish Ingredients
- ¾ cup pearled farro
- 2 Tbsp chopped fresh basil
- ½ Tbsp olive oil
- ¼ tsp kosher salt
- ¼ tsp pepper
Side Dish Instructions
- Cook farro according to package directions. Drain, if needed, and toss with remaining ingredients.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
343
|
191
|
534
|
| Fat (g) | 16 | 3 | 19 |
| Sat. Fat (g) | 7 | 0 | 7 |
| Protein (g) | 39 | 7 | 46 |
| Carb (g) | 7 | 35 | 42 |
| Fiber (g) | 3 | 5 | 8 |
| T. Sugs (g) | 3 | 0 | 3 |
| A. Sugs (g) | 0 | 0 | 0 |
