Smart Feta and Spinach Stuffed Chicken
with Greek Lentil Salad
Lentil salad gets a Greek twist with cucumbers and tomatoes. Paired with juicy Mediterranean-spiced chicken stuffed with tangy feta, this flavourful and filling smart meal is one you can feel good about.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Poitrines de poulet
1 pièce(s)
Lentilles, en conserve
(Peut contenir : Gluten, Blé)
1 pièce(s)
Tomate
1 pièce(s)
Mini concombres
7 g
Persil
½ tasse(s)
Feta, émietté
(Contient: Lait)
1 cs
Vinaigre de vin rouge
(Peut contenir : Blé, Oeuf, Poisson, Lait, Moutarde, Noix, Sésame, Soya)
7 g
Mélange d'épices méditerranéen
(Peut contenir : Blé, Lait, Moutarde, Noix, Sésame, Soya, Arachides, Sulfites)
4 g
Sel d’ail
(Peut contenir : Blé, Lait, Moutarde, Noix, Sésame, Soya, Arachides, Sulfites, Triticale)
Pas inclus dans votre livraison
½ cc
Sucre*
1.5 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- In a large bowl, whisk together vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with pepper and half the garlic salt.
- Using a strainer, drain and rinse lentils, then add to dressing. Stir to coat.
- Cut tomatoes into 1/4-inch pieces.
- Quarter cucumber lengthwise. Cut into 1/4-inch pieces.
- Finely chop parsley.
- On a seperate cutting board, carefully slice into the centre of each chicken breast, parallel to the board, leaving 1-inch intact on the other end.
- Open up chicken like a book. Season both sides with Mediterranean Spice Blend, pepper and remaining garlic salt.
- In a small bowl, add half the feta and half the parsley. Season with salt and pepper. Mash together with a fork to combine. Top one side of each chicken breast with filling, then fold other side over filling to close.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken breast tenders. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Sear until golden, 2-3 min per side.
- Transfer chicken to a parchment-lined baking sheet.
- Roast in the middle of the oven for 12 - 14 min, until chicken is cooked through.**
- When done, transfer chicken to rest for 5 min on a plate.
- Meanwhile, to the bowl with lentils, add tomatoes, cucumbers, remaining feta and remaining parsley. Season with salt and pepper.
- Divide chicken and lentil salad between plates.
