Smart Feta 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Chicken Breasts
1 unit(s)
Lentils, canned
(May contain traces of: Gluten, Wheat)
1 unit(s)
Tomato
1 unit(s)
Mini Cucumber
7 g
Parsley
½ cup
Feta Cheese, crumbled
(Contains: Milk)
1 tbsp
Red Wine Vinegar
(May contain traces of: Wheat, Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy)
7 g
Mediterranean Spice Blend
(May contain traces of: Wheat, Milk, Mustard, Tree nuts, Sesame, Soy, Peanuts, Sulphites)
4 g
Garlic Salt
(May contain traces of: Wheat, Milk, Mustard, Tree nuts, Sesame, Soy, Peanuts, Sulphites, Triticale)
Not included in your delivery
½ tsp
Sugar*
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.
