Spinach & Fetta-Stuffed Chicken
with Sweet Potato Wedges & Dill-Parsley Mayo
Moist, succulent chicken is the perfect shell for this spinach and fetta mixture. It’s akin to a chicken Kiev, but has more veggies and is far more delicious. It's classic comfort food, enjoyed from the comfort of your own home.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
chicken breast
1 bag
baby spinach leaves
1 block
fetta cheese
(Contains Milk;)
2 clove
garlic
1 tub
dill & parsley mayonnaise
(Contains Egg;)
4 unit
sweet potato
1 bag
green beans
1 unit
lemon
Not included in your delivery
olive oil
1 tsp
honey
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Chop the sweet potato (unpeeled) into 1cm wedges. Place the sweet potato wedges onto the oven tray lined with baking paper, drizzle with olive oil and season with a generous pinch of salt and pepper. Toss to coat and arrange in a single layer. Bake until tender, 30-35 minutes. TIP: Cut the sweet potato to the correct size so it cooks in the allocated time!
While the sweet potato is baking, finely chop the garlic (or use a garlic press). Trim the green beans. Roughly chop 1/2 the baby spinach leaves. In a small bowl, combine the chopped spinach and the crumbled fetta. Pat the chicken breast dry with a paper towel. Use a sharp knife to cut a deep horizontal slit into the side of each chicken breast, without slicing all the way through.
Place the chicken on a second oven tray lined with baking paper. Stuff each chicken breast with the spinach-fetta mixture. TIP: Secure the chicken breast shut using two toothpicks if you like. If you don't have toothpicks, just be extra careful when you handle the chicken.
In a small bowl, combine the garlic and 1 tbs of olive oil. Brush each stuffed chicken breast with the garlic oil and season with a pinch of salt and pepper. Bake the chicken until cooked through, 16-18 minutes. TIP: The chicken is cooked when it is no longer pink inside.
While the chicken is baking, cut the lemon into wedges. Combine 1 tbs of olive oil, a squeeze of lemon juice and the honey in a small jug. Season to taste with a pinch of salt and pepper. Stir to combine and set aside. In the last 5 minutes of the chicken cook time, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the green beans and cook until tender, 3-4 minutes.
In a large bowl, toss together the green beans and the remaining baby spinach leaves. Drizzle with the honey-vinaigrette dressing. Divide the spinach and fetta-stuffed chicken and sweet potato wedges between plates. Serve with the dill & parsley mayonnaise, lemon wedges and the salad.