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Spinach, capsicum and feta stuffed chicken

Spinach, capsicum and feta stuffed chicken

Total Time
30 min
10 min
20 min
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.


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


2 bunch(es), cut into 5cm lengths

Red onion

1 medium, cut into thin wedges

Lemon juice

2 tbs


  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.


SERVING SUGGESTION: Roasted baby (chat) potatoes.