Garlic chicken with spinach and feta-stuffed potatoes
- 4 medium (150g each) potatoes
- 2 x 250g skinless chicken breasts, halved horizontally
- 2 teaspoons minced garlic
- 1 teaspoon dried oregano
- olive spray oil
- 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)
Log In or Sign Up to save this recipe to your shopping list.
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.
Nutrition Info (per serve)
Total fat 14g
–Saturated fat 4g
Dietary fibre 6g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
Sign up to receive the latest dietitian-approved recipes and expert advice!
RELATED ADVICE LATEST ADVICE
Leave a Reply
You must be logged in to post a comment.