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Spinach & Feta-Stuffed Chicken
Spinach & Feta-Stuffed Chicken

Spinach & Feta-Stuffed Chicken

with Kumara Wedges & Dill-Parsley Mayo

Moist, succulent chicken is the perfect shell for this spinach and feta 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.

Allergens:
Milk
Eggs
Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total40 minutes
Cooking Time
DifficultyEasy

Ingredients

/ Serving 4 people

1 packet

chicken breast

1 bag

baby spinach leaves

1 block

feta cheese

(Contains: Milk; May be present: Tree Nuts. )

2 clove

garlic

1 tub

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

4 unit

Kumara

1 bag

green beans

1 unit

lemon

Not included in your delivery

olive oil

1 tsp

honey

Nutrition Values

/ per serving
Calories2840 kcal
Fat38.9 g
of which saturates9.3 g
Carbohydrate32.7 g
of which sugars14.4 g
Protein48.4 g
Sodium469 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Chopping board
Knife
Baking Paper
Baking Tray
Medium Non-Stick Pan
Paper Towel
Small Bowl

Cooking Steps

Cook the sweet potato
1

Preheat the oven to 220°C/200°C fan-forced. Chop the kumara (unpeeled) into 1cm wedges. Place the wedges on an 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 kumara to the correct size so it cooks in the allocated time!

Get prepped
2

While the kumara 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 feta. 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.

Continue prepping
3

Place the chicken on a second oven tray lined with baking paper. Stuff each chicken breast with the spinach-feta 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.

Prep the garlic oil
4

In a small bowl, combine the garlic and 4 tsp 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, 14-18 minutes. TIP: The chicken is cooked when it is no longer pink inside.

Cook the green beans
5

While the chicken is baking, cut the lemon into wedges. Combine 4 tsp 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

Serve up
6

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 feta-stuffed chicken and kumara wedges between plates. Serve with the dill & parsley mayonnaise, lemon wedges and the salad