This light and nutritious protein packed dish serves up bold Greek flavors with garlicky spinach, artichokes, Herbs de province and crumbled feta. Add a squeeze of some fresh lemon juice and enjoy!

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Instructions

1. Preheat the oven to 375°F.
2. Preheat a small pan on medium heat and add 1 tsp of olive oil.
3. Add garlic and toast until fragrant – about 2-3 minutes. Add spinach and cook for an additional 4-5 minutes until wilted. Season with ⅛ tsp of salt and black pepper. Remove from heat.
4. Prepare the chicken by laying breasts on a cutting board and with a sharp knife make incisions along the chicken ½ of the way through to create a ‘hasselback’.
5. Coat each chicken breast with approximately 1 tsp of olive oil, ⅛ tsp kosher salt, ½ tsp of Herbs de Provence or dried oregano, and a few cracks of fresh pepper. Rub in between each slit to season thoroughly.
6. Next, add a small amount of cooked spinach and artichoke pieces in between each slit in the chicken.
7. Place stuffed chicken breasts on a parchment or foil-lined oven-safe dish, top with 5 oz of crumbled feta – more can be added if desired.
8. Bake for 25-30 minutes until the chicken reaches a minimum internal temperature of 165°F.
9. Finish the chicken with a squeeze of lemon juice and serve.

Tips

Add a pinch of crushed red pepper flakes when cooking the spinach.