Spinach Stuffed Chicken

For a Serving Size of Two:

Ingredients:

• 2 boneless, skinless chicken breasts (approximately 150-200 grams each)
• 100 grams fresh spinach leaves
• 50 grams greek yoghurt
• 1 minced garlic clove
• 2 teaspoons olive oil (2 teaspoons)
• Salt (to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon Italian seasoning
• 1 teaspoon lemon juice

Procedure:

• In a pan, heat 5 ml of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the fresh spinach and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
• In a bowl, combine the cooked spinach and garlic, yoghurt, salt, black pepper, Italian seasoning, and lemon juice. Mix well until combined.
• Preheat the oven to 180°C (350°F). Using a sharp knife, create a pocket in each chicken breast by slicing them horizontally, being careful not to cut all the way through.
• Generously fill each chicken breast pocket with the spinach mixture. Use toothpicks to secure the openings if necessary.
• In an oven-safe skillet, heat the remaining 5 ml of olive oil over medium-high heat. Add the stuffed chicken breasts and sear for 3-4 minutes on each side until golden brown.
• Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is cooked through and no longer pink in the center (internal temperature should reach 75°C or 165°F).
• Remove from the oven and let rest for a few minutes before slicing. Serve warm, optionally with a side of roasted vegetables or a salad.

Nutritional Benefits:

Nutritional Information:

• Calories: 500 kcal
• Protein: 45.2 g
• Carbohydrates: 10.5 g
• Fat: 19.4 g