Spinach and Feta Stuffed Chicken Breast / Portobello Mushrooms
Dive into a delightful blend of nutrition and flavour with my Spinach and Feta Stuffed Chicken Breast or Portobello Mushrooms. Perfect for a nourishing, tasty meal, this recipe promises satisfaction and taste in every bite.
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Spinach and Feta Stuffed Chicken Breast / Portobello Mushrooms
Ingredients:
4 boneless, skinless chicken breasts or 4 large Portobello mushrooms (for the vegetarian option)
7 oz (200g) fresh spinach
3.5 oz (100g) feta cheese, crumbled
2 cloves garlic, mince
1 tbsp (15ml) olive oil
Salt and pepper, to taste
1 tsp (5ml) dried oregano
For the Side:
• 4 medium sweet potatoes, peeled and diced
• 14 oz (400g) green beans, trimmed
• 1 tbsp (15ml) olive oil
• Salt and pepper, to taste
Instructions:
Preheat your oven to 375°F (190°C).
For the stuffing: Heat the olive oil in a pan. Add the garlic and sauté until fragrant. Add the spinach and cook until wilted. Let it cool slightly, then mix in the feta cheese.
For the chicken: Slice along one side of each chicken breast to create a pocket. Stuff with the spinach-feta mixture and secure with toothpicks. Season with salt, pepper, and oregano.
For the mushrooms (vegetarian option): Remove the stems. Stuff the caps with the spinach-feta mixture. Season with salt, pepper, and oregano.
Place the stuffed chicken breasts or mushroom caps on a baking tray. Bake for 20-25 minutes for chicken or 15-20 minutes for mushrooms, until cooked through.
Meanwhile, toss the sweet potatoes and green beans in olive oil, salt, and pepper. Spread them on another baking tray.
Roast the vegetables in the oven for 20-25 minutes, or until tender and slightly caramelised.
Serve the stuffed chicken breast or Portobello mushroom hot with the roasted sweet potatoes and green beans. Enjoy!
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