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Smart Feta Stuffed Chicken

Smart Feta Stuffed Chicken

Smart Feta Stuffed Chicken

with Greek Lentil Salad

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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.

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes

Cooking Time8 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Chicken Breasts

1 unit(s)

Lentils, canned

1 unit(s)

Tomato

1 unit(s)

Mini Cucumber

7 g

Parsley

½ cup

Feta Cheese, crumbled

1 tbsp

Red Wine Vinegar

8 g

Mediterranean Spice Blend

4 g

Garlic Salt

Not included in your delivery

½ tsp

Sugar*

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories570 kcal

Fat22 g

Saturated Fat6 g

Carbohydrate38 g

Sugar5 g

Dietary Fiber9 g

Protein56 g

Cholesterol145 mg

Sodium1740 mg

Trans Fat0.1 g

Potassium1150 mg

Calcium150 mg

Iron5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Large Bowl

•Whisk

•Measuring Spoons

•Large Non-Stick Pan

•Small Bowl

•Parchment Paper

•Baking Sheet

Cooking Steps

1

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.

2

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.

3

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.

4

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.

5

Meanwhile, to the bowl with lentils, add tomatoes, cucumbers, remaining feta and remaining parsley. Season with salt and pepper.

6

Divide chicken and lentil salad between plates.

Meal right image

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