← Nouns Cooking · Plant-Based

Ingredients

• 4 skinless chicken breasts (about 170 g each)
• 150 g baby spinach
• 100 g Feta, crumbled
• 1 clove Garlic, crushed
• 1 Lemon, zested, then cut into wedges
• ½ tsp Dried oregano
• 2 tbsp Pine nuts (optional)
• 2 tbsp Olive oil
• 1 tsp Smoked paprika
• 250 g Cherry tomatoes
• salt and black pepper

Method

1. Heat the oven to 200°C (400°F). Wilt the spinach in a dry pan over medium heat for 1–2 min, then tip into a sieve, cool slightly and squeeze out as much water as you can. Chop it.
2. Mix the spinach with the feta, garlic, lemon zest, oregano and pine nuts (if using), and season with pepper.
3. Lay each chicken breast flat and cut a deep pocket along the thick side without cutting all the way through. Stuff with the filling and secure the openings with cocktail sticks.
4. Rub the chicken with the oil, paprika and a little salt and put in a roasting tin with the tomatoes around it.
5. Roast for 20–25 min, until golden and cooked through to 75°C (165°F) in the thickest part of the meat. Rest for 5 min, remove the sticks and serve with the tomatoes and lemon wedges.

Tips

• About 40 g protein per serving.
• Pine nuts are optional; leave them out for a nut-free dish. Serve with a green salad or roasted greens to keep it low-carb.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food RecipeTin Eats