Healthy Recipe: Spinach & Feta Stuffed Chicken With Strawberry Vinaigrette

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. 


Calories 410

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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