Chicken breast: 150g (1 medium), Spinach: 50g (1.5 cups, fresh), Feta cheese: 30g (2 tbsp, crumbled), Garlic: 6g (2 cloves, minced), Sun-dried tomatoes: 20g (2 tbsp, chopped), Olive oil: 10ml (2 tsp), Lemon juice: 5ml (1 tsp), Dried oregano: 1g (1/4 tsp), Paprika: 1g (1/4 tsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Preheat oven to 375°F (190°C). 2. In a skillet, heat 5ml olive oil over medium heat. 3. Add 6g minced garlic and cook for 30 seconds. 4. Add 50g spinach and cook until wilted, about 1-2 minutes. 5. Remove from heat and let cool slightly. 6. Squeeze out excess moisture from the spinach and transfer to a bowl. 7. Add 30g crumbled feta cheese, 20g chopped sun-dried tomatoes, 1g dried oregano, and a pinch of salt and pepper. Mix well. 8. Cut a pocket into the side of the 150g chicken breast. 9. Stuff the spinach mixture into the pocket. 10. Season the outside of the chicken with 1g paprika, 1g salt, and 1g black pepper. 11. Heat 5ml olive oil in an oven-safe skillet over medium-high heat. 12. Sear the chicken breast for 3 minutes on each side. 13. Transfer the skillet to the oven and bake for 15-20 minutes, until chicken reaches an internal temperature of 165°F (74°C). 14. Drizzle with 5ml lemon juice before serving.
