Spinach Feta Stuffed Chicken
Juicy chicken breasts filled with spinach and feta, with roasted broccoli on the side.
Juicy chicken breasts filled with spinach and feta, with roasted broccoli on the side. This one takes 40 min start to finish and serves 4. It earned a spot in our pmos friendly deck because the steps are simple and the ingredients are easy to find.
Why you'll love it
- Ready in 40 min
- Everyday ingredients, most of them already in your pantry
- Tagged: pmos-friendly, pcos, low-carb, gluten-free, high-protein
A note on PMOS (PCOS) and insulin resistance: this recipe follows general balanced-eating ideas (protein, fiber, healthy fat, little added sugar). It isn't medical advice. Your doctor or a registered dietitian can tailor a plan to you, especially if you take blood-sugar medication.
Gear for this recipe
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- Heavy half-sheet pans (set of 2)Rimmed aluminum pans that won't warp at high heat.Check price →
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Spinach Feta Stuffed Chicken
Ingredients
- 4 boneless chicken breasts
- 2 cups baby spinach, chopped
- 1/2 cup crumbled feta
- 2 oz cream cheese, softened
- 1 clove garlic, minced
- 1 tsp salt
- 1 tsp paprika
- 2 tbsp olive oil
- 4 cups broccoli florets
Instructions
- Heat the oven to 400°F (200°C). Mix the spinach, feta, cream cheese and garlic.
- Cut a deep pocket into the side of each chicken breast and stuff with the filling. Season with salt and paprika.
- Toss the broccoli with 1 tbsp oil on a sheet pan. Brush the chicken with the rest and set it on the pan.
- Bake 22 to 25 minutes until the chicken reaches 165°F (74°C).
Calories are an estimate per serving, worked out from the listed ingredients. Brands and portions vary.