Garlic chicken with spinach and feta-stuffed potatoes
Nutrition Info.(per serve)
4 medium (150g each) potatoes
2 x 250g skinless chicken breasts, halved horizontally
2 teaspoons minced garlic
1 teaspoon dried oregano
olive oil spray
100g frozen spinach
100g feta, crumbled
6 cups mixed salad leaves, to serve
4 tablespoons vinaigrette (made with 2 parts balsamic vinegar to 1 part olive oil)
Total fat 14g
Saturated fat 4g
Dietary fibre 6g
1 Prick potatoes with a sharp knife. Microwave on high for 10 minutes, or until cooked through. Set aside.
2 Meanwhile, coat chicken with garlic and oregano. Heat a barbecue hotplate or grill pan to medium-high and spray with oil. Cook chicken for 5 minutes each side, or until golden and cooked through. Slice thickly.
3 Microwave spinach on high for 3 minutes, or until steaming hot. Squeeze out excess moisture.
4 Slice tops off potatoes. Holding potatoes with a tea towel or oven mitt, scoop out a third of the flesh. Place in a bowl and mash roughly. Add spinach and feta and stir to combine. Spoon filling back into potatoes.
5 Serve stuffed potatoes with chicken and salad leaves dressed with vinaigrette.
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