Spinach, capsicum and feta stuffed chicken
3
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Adding the capsicum and fetta into the chicken makes the fillets more tender and it’s also a great way to get more nutrients into the meal.
Ingredients
Roasted capsicum, not in oil
125 g
Baby spinach
160 g
Reduced fat feta cheese
70 g, crumbled
Skinless chicken breast
540 g, (Buy 4x150g), fat trimmed
Olive oil
1 tbs
Asparagus
2 bunch(es), cut into 5cm lengths
Red onion
1 medium, cut into thin wedges
Lemon juice
2 tbs
Instructions
1
Preheat oven to 180°C. Line a large baking tray with baking paper.
2
Finely chop 50g of capsicum. Finely shred 20g of baby spinach. Combine in a small bowl with the feta. Season with pepper.
3
Using a sharp knife, cut a slit in the side of each chicken fillet to make a small pocket. Spoon capsicum mixture into pockets and secure with a toothpick. Season. Heat half the oil in a large non-stick frying pan over medium-high heat. Cook chicken for 2 minutes on each side or until golden.
4
Place chicken on prepared tray. Place asparagus and onion beside chicken. Drizzle vegetables with 1 teaspoon of oil and season with salt and pepper. Bake chicken and vegetables for 15 minutes or until chicken is cooked through and vegetables are tender.
5
Cut remaining capsicum into thin strips. Place in a large bowl with roasted asparagus and onion and remaining spinach leaves. Add lemon juice and remaining oil and toss to combine. Serve chicken with salad.
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