Spinach and Feta Stuffed Chicken

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.