Spinach and Feta Stuffed Chicken
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Spinach and Feta Stuffed Chicken

Spinach and Feta Stuffed Chicken

with Sweet Potato Mash and Spinach Salad

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.

Allergens:
Milk
Sulphites
Mustard

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

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

340 g

Chicken Breasts

113 g

Baby Spinach

56 g

Feta Cheese, crumbled

(Contains Milk)

340 g

Sweet Potato, cubes

(Contains Sulphites)

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

¾ tsp

Dijon Mustard

(Contains Mustard, Sulphites)

½ tbsp

Honey

Not included in your delivery

1 tbsp

Butter*

(Contains Milk)

unit

Oil*

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Nutrition Values

Energy (kJ)0 kJ
Calories515 kcal
Fat16 g
Saturated Fat9 g
Carbohydrate43 g
Sugar14 g
Dietary Fiber6 g
Protein48 g
Cholesterol139 mg
Sodium745 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

Pot
Small Bowl
Pan
Bowl

Instructions

1

Preheat the oven to 425°F. (To bake the chicken.) Start prepping when the oven comes up to temperature!

2

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.

3

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

Cut a pocket in the chicken
4

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.

5

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.)

6

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.

7

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.

8

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