Greek-style stuffed chicken and salad recipe

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Greek-style stuffed chicken is made with spinach and feta and a mixed veg salad for a healthy dinner that's just 313 calories and ready in 30 mins

Greek-style chicken and salad
  • healthy
  • healthy
Serves4
SkillEasy
Preparation Time10 mins
Cooking Time25 mins
Five A DayThree
Cost RangeCheap
Nutrition Per PortionRDA
Calories342 Kcal17%
Sugar6.7 g7%
Fat12.9 g18%
Saturated Fat4.8 g24%
Salt0.4 gRow 4 - Cell 2
Protein48.2 g96%
Carbohydrates7.2 g3%
Salt0.4 gRow 7 - Cell 2

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 (opens in new tab). 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.

Ingredients

  • 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

WEIGHT CONVERTER

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Method

  1. Defrost the spinach. Cook the shallot in the olive oil with the mint. Stir in the spinach, season well, then add the feta.
  2. 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.
  3. 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.
  4. 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.

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Jessica Dady
Senior Content Editor

Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.