Spinach and Feta Stuffed Chicken

Spinach and Feta Stuffed Chicken

with Sweet Potato Mash and Spinach Salad

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Moist, succulent chicken is the perfect shell for this feta and spinach mixture. Akin to a Chicken Kiev… Only far less processed and far more delicious. This dish is classic comfort food, enjoyed from the comfort of your own home.


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

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Breasts

113 g

Baby Spinach

56 g

Feta Cheese, crumbled


340 g

Sweet Potato, cubes


1 tbsp

Balsamic Vinegar


¾ tsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

½ tbsp


Not included in your delivery

1 tbsp





Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories515 kcal
Fat16 g
Saturated Fat9 g
Carbohydrate43 g
Sugar14 g
Dietary Fiber6 g
Protein48 g
Cholesterol139 mg
Sodium745 mg
Utensilsarrow down iconarrow down icon
Small Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 425°F. (To bake the chicken.) Start prepping when the oven comes up to temperature!


Boil the sweet potatoes: Wash and dry all produce. Combine the sweet potatoes with enough salted water to cover in a medium pot. Bring to a boil over high. Boil until a fork pierces the sweet potato easily, 12-15 min.


Prep: Meanwhile, finely chop half the spinach. (double for 4 people.) Combine the spinach and feta in a small bowl.


Prepare the chicken: Cut a small slit (about 3-cm long) into the side of each of the chicken breast with a knife. (TIP: Be careful to not slice all the way through - we're just creating a pocket!) Divide your filling into 2 equal portions (double for 4 people). Stuff each portion into one chicken breast. Seal the opening by closing the gap with a few toothpicks to enclose the filling. Season chicken with salt and pepper.


Cook the chicken: Heat a medium ovenproof pan over a medium-high heat. Add a drizzle of oil, then the chicken and cook until lightly browned, 3 min on each side. Transfer the pan to the oven and bake, until cooked through, 8-10 min. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.)


Mash the sweet potatoes: Meanwhile, drain and return the sweet potatoes to the pot. Use a fork or potato masher to mash the potatoes with the butter. Season with salt and pepper.


Make the spinach salad: In a medium bowl, whisk half pkg Dijon (1 pkg for 4 people), half pkg honey (1 pkg for 4 people), 1 tbsp vinegar, (1 bottle for 4 people) and a drizzle of oil. Toss in the remaining spinach.


Finish and serve: Remove the toothpicks from the chicken and serve alongside the mashed sweet potato and the spinach salad. Enjoy!