Chicken breasts are known for their lean protein stats. Now throw in some fruit and leafy greens and you’ve got yourself a bright and healthy meal! This stuffed chicken dish features sautéed spinach, feta, strawberries, and pecans. It’s the perfect combination of savory, sweet, creamy, and crunchy—yum! Serve with a side of brown rice or farro.
1 lb (500 g or about 4 small) chicken breasts, boneless and skinless
1 (5 oz/155 g) bag of spinach
½ cup (3 oz/90g) feta cheese, crumbled
Salt & freshly ground pepper
2 tablespoons extra-virgin olive oil
For Strawberry Vinaigrette
5 strawberries, stems removed, plus more for serving
2 tablespoons agave syrup
1 tablespoon red wine vinegar
Chopped pecans for garnish
Preheat oven to 350°F (180°C).
Add spinach and feta to a large pan and cook over medium heat until wilted. Transfer spinach mixture to a bowl.
Heat 2 tablespoon of olive oil in a sauté pan over medium-high heat. While heating, season both sides of chicken breast with salt and pepper to taste. Then, create a pocket by slicing 1½ to 2 inches into the thickest part of the chicken breast. Once olive oil is heated, place the seasoned chicken breast in the pan to sear for 5 minutes on each side until lightly browned.
Stuff the chicken breast with spinach and feta mixture, then place on a lined baking sheet to bake for 10 to 12 minutes. Let cool for 5 minutes. While chicken is baking, place the strawberries, agave and red wine vinegar into a blender or food processor and mix until smooth.
Drizzle strawberry vinaigrette over each stuffed chicken breast and top with chopped pecans and additional diced strawberries, if desired.
Makes 4 servings.
NUTRITION FACTS (PER SERVING):
Protein 39 g
Total fat 21 g
Saturated fat 6 g
Cholesterol 135 mg
Carbs 16 g
Fiber 2 g
Total sugar 12 g
Added sugar 9 g
Sodium 340 mg
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