Dinner

Chicken Breast Stuffed with Feta and Spinach

Name: Chicken Breast Stuffed with Feta and Spinach
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 180 g Chicken breast; 30 g Feta; 80 g Spinach; 15 g Sun-dried tomatoes in oil, drained; 1 clove, about 3 g Garlic; A little Lemon zest; 4 sprays, about 1 g Olive oil spray; 150 g Tomato; 100 g Cucumber; A splash Red wine vinegar; Plenty Black pepper

A breast split and filled with feta, wilted spinach and sun-dried tomato, baked and served with a tomato and cucumber salad. 52 g of protein for 401 kcal.

Calories: 401kcal
Protein: 52g
Fat: 15g
Carbs: 12g

Per serving, makes 1. 20 minutes of work, then twenty-five minutes in the oven. Published 8 September 2026.

Allergens

Milk
Sulphites

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Chicken Breast Stuffed with Feta and Spinach, plated and ready to serve. — The finished recipe. Chicken Breast Stuffed with Feta and Spinach

Ingredients 1 to 6 for chicken breast stuffed with feta and spinach arranged separately on a dark worktop. — Ingredients 1 to 6. 180 g Chicken breast (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 30 g Feta. 80 g Spinach. 15 g Sun-dried tomatoes in oil, drained (Drained well. They are stored in oil and 15 g is about three pieces.). 1 clove, about 3 g Garlic. A little Lemon zest

Ingredients 7 to 11 for chicken breast stuffed with feta and spinach arranged separately on a dark worktop. — Ingredients 7 to 11. 4 sprays, about 1 g Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.). 150 g Tomato. 100 g Cucumber. A splash Red wine vinegar. Plenty Black pepper

Chicken Breast Stuffed with Feta and Spinach, preparation step 1: Wilt the spinach in a dry pan, squeeze out every bit of water in a clean tea towel, and chop it with the feta, chopped sun-dried tomato, garlic and zest. — Step 1. Wilt the spinach in a dry pan, squeeze out every bit of water in a clean tea towel, and chop it with the feta, chopped sun-dried tomato, garlic and zest.

Chicken Breast Stuffed with Feta and Spinach, preparation step 2: Cut a deep pocket along the thick side of the breast without going through, push the filling in and close it with two cocktail sticks. — Step 2. Cut a deep pocket along the thick side of the breast without going through, push the filling in and close it with two cocktail sticks.

Chicken Breast Stuffed with Feta and Spinach, preparation step 3: Spray the outside, season, and bake at 200°C for twenty-five minutes until the thickest part reads 74°C or the juices run clear. — Step 3. Spray the outside, season, and bake at 200°C for twenty-five minutes until the thickest part reads 74°C or the juices run clear.

The finished chicken breast stuffed with feta and spinach. — Step 4. Rest for five minutes while you chop the tomato and cucumber and dress them with the vinegar and pepper.

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Ingredients

Chicken breast180 g
Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.
Feta30 g
Spinach80 g
Sun-dried tomatoes in oil, drained15 g
Drained well. They are stored in oil and 15 g is about three pieces.
Garlic1 clove, about 3 g
Lemon zestA little
Olive oil spray4 sprays, about 1 g
Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.
Tomato150 g
Cucumber100 g
Red wine vinegarA splash
Black pepperPlenty

Method

Wilt the spinach in a dry pan, squeeze out every bit of water in a clean tea towel, and chop it with the feta, chopped sun-dried tomato, garlic and zest.
Cut a deep pocket along the thick side of the breast without going through, push the filling in and close it with two cocktail sticks.
Spray the outside, season, and bake at 200°C for twenty-five minutes until the thickest part reads 74°C or the juices run clear.
Rest for five minutes while you chop the tomato and cucumber and dress them with the vinegar and pepper.

Worth knowing

Squeezing the spinach dry is the step that matters. Wet spinach steams inside the breast and the filling leaks out through the pocket.
No starch on the plate, which is what keeps it under 401 kcal. A 150 g portion of cooked bulgur alongside adds about 125.

Other dinner recipes that share ingredients with this one, or every dinner between 300 and 450 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.