Feta-Stuffed Chicken with Wilted Spinach
Greek Pita Wedges
Beverage Recommendation
Fre Alcohol-Removed Chardonnay
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- ½ tsp salt, divided
- ½ tsp pepper, divided
- ⅔ cup crumbled feta cheese
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 pint grape tomatoes, halved
- 2 (6-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
- 3 (2-oz) pita bread rounds (preferably whole wheat), halved
- 2 Tbsp olive oil
- ½ tsp dried oregano
- ½ tsp garlic salt
- ½ tsp pepper
Side Dish Instructions
- Preheat oven to 400°F. Cut pita into wedges. Separate wedges, and place on a baking sheet; brush rough sides with oil. Sprinkle with oregano, garlic salt, and pepper.
- Bake 10 minutes or until toasted.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
350
|
116
|
466
|
| Fat (g) | 16 | 5 | 21 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 43 | 3 | 46 |
| Carb (g) | 8 | 15 | 23 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 508 | 277 | 785 |
Quick & Healthy Meal Plan
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