Transform basic chicken breasts into a special meal with this simple but effective, four-ingredient stuffing.
This Greek-style stuffed chicken and salad recipe is a brilliant summery dish for a sunny evening or a weekend lunch. If you’re looking for something tasty and flavoursome, beautiful to look at and low in carbs, it ticks all these boxes. It’s one of our loveliest healthy chicken recipes. In order to make this recipe as simple as possible, we have used frozen spinach and shallots. You can, of course, swap for fresh if you prefer – use 2-3 shallots and about 250g of spinach – this might feel like a lot, but it reduces down a lot in cooking. However, using frozen means the only fresh ingredients you need are the chicken, feta and salad.
- 4 blocks frozen spinach
- 2 tbsp frozen chopped shallot
- 2 tsp olive oil
- 1 tsp dried mint
- 100g feta cheese, crumbled
- 4 skinless chicken breasts
- ½ lemon
- Splash of white wine or sherry
- For the salad:
- ½ cucumber, chopped
- 400g tomatoes, cut into chunks
- 1 large roasted red pepper, cut into strips
- 1 tsp dried or fresh oregano
- 2 tsp sherry vinegar
- 1 tbsp extra virgin olive oil
Defrost the spinach. Cook the shallot in the olive oil with the mint. Stir in the spinach, season well, then add the feta.
Make a deep, horizontal incision in each chicken breast to make a pocket. Stuff the spinach mixture inside and seal with a couple of cocktail sticks.
Put the chicken into a roasting tin, brush with a little oil, squeeze over the lemon and add the wine and a splash of water. Cook for 25 mins.
Make the salad by mixing together the remaining ingredients, then drizzle with extra virgin olive oil. Serve the chicken with the salad and the pan juices drizzled over.
Top tips for making Greek-style stuffed chicken and salad
We love the mint flavour in this stuffing, but if you prefer something a little more subtle, swap it for basil or Greek basil instead.