Chicken breast (boneless, skinless): 120g (4 oz), Beetroot: 50g (1/2 medium, grated), Feta cheese: 30g (1 oz, crumbled), Spinach: 30g (1 cup, fresh), Garlic: 3g (1 clove, minced), Lemon zest: 2g (1/2 tsp), Olive oil: 5ml (1 tsp), Dried oregano: 1g (1/4 tsp), Salt: 1g (pinch), Black pepper: 1g (pinch)
1. Preheat oven to 375°F (190°C). 2. Butterfly the 120g chicken breast by cutting horizontally through the middle, stopping just before cutting all the way through. Open like a book. 3. In a bowl, combine 50g grated beetroot, 30g crumbled feta, 30g chopped spinach, 3g minced garlic, 2g lemon zest, 1g dried oregano, and a pinch each of salt and pepper. 4. Spread the mixture over one half of the opened chicken breast. Fold the other half over to cover the filling. 5. Secure with toothpicks if necessary. 6. Brush the chicken with 5ml olive oil and season with a pinch each of salt and pepper. 7. Place on a baking sheet and bake for 25-30 minutes, until the chicken is cooked through (internal temperature of 165°F/74°C). 8. Let rest for 5 minutes before slicing and serving.
