Spinach and Feta Stuffed Chicken

Name: Spinach and Feta Stuffed Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 20 g Olive oil; 120 g Onion; 120 g Spinach; 5 g Lemon, zest of; 150 g Feta cheese; 6 g Table salt; 2 g Black pepper; 680 g Chicken breast, boneless, skinless

Spinach and Feta Stuffed Chicken · ready in 30 min · 4 servings · 320 kcal per serving · medium · 8 ingredients

Juicy chicken breasts are filled with a savory blend of tender spinach, bright lemon zest, and tangy feta, then pan cooked until golden and perfectly moist. This flavorful dish feels elegant yet approachable for any weeknight dinner.

Prep: 15 min
Cook: 15 min
Total: 30 min
Serves: 4
kcal: 320
Difficulty: medium

Mediterranean Greek Main dishes Quick (30 min or less)Gluten-free High-protein (25 g+)Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

20 gOlive oil
120 gOnion
120 gSpinach
5 gLemon, zest of
150 gFeta cheese
6 gTable salt
2 gBlack pepper
680 gChicken breast, boneless, skinless

Equipment

stovetop, cutting board, frying pan, mixing bowl, nonstick skillet, oven mitts, spoon, tongs, wooden spoon

Instructions

Sauté onion
Heat a large nonstick skillet over medium heat with olive oil, then add the onion and sauté until soft and golden. · 5 min
What to look for: onion looks translucent and lightly golden
Wilt spinach
Add the spinach to the skillet over medium heat and cook until wilted, then stir in lemon zest, feta cheese, table salt, and black pepper. · 4 min
What to look for: spinach fully wilted and mixture cohesive
Cool filling
Transfer the spinach and feta mixture to a bowl and let it cool slightly before stuffing the chicken. · 2 min
What to look for: steam subsides from filling
Fill chicken
Divide the spinach and feta mixture evenly among the chicken breasts, placing it along the center of each piece. · 5 min
What to look for: filling evenly distributed
Roll chicken
Roll each chicken breast tightly around the filling and secure with toothpicks to hold the shape. · 1 min
What to look for: chicken holds its roll
Season chicken
Sprinkle the outside of the rolled chicken breasts with the remaining table salt and black pepper. · 1 min
What to look for: seasoning evenly coats surface
Heat skillet
Heat the remaining olive oil in the same skillet over medium-high heat until shimmering. · 1 min
What to look for: oil shimmers
Cook chicken
Add the stuffed chicken breasts to the skillet and cook, turning occasionally, until golden brown and cooked through. · 10 min
When it is done: Chicken reaches an internal temperature of 74°C or 165°F and juices run clear.
Serve chicken
Remove toothpicks from the cooked chicken breasts and transfer them to plates for serving. · 1 min
What to look for: toothpicks removed and chicken plated

Nutrition (per serving)

kcal	320
Protein	35 g
Carbohydrates	5 g
of which sugars	2 g
Fat	18 g
of which saturated	6 g
Fibre	2 g
Sodium	620 mg

Nutri-ScoreB

Allergens

Contains: milk

May contain: milk

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months

Ingredient substitutions

Olive oil

avocado oil: Use for higher smoke point cooking

Onion

shallot: Finer and slightly sweeter flavor

Spinach

kale: Massage or cook slightly longer

Lemon, zest of

lemon juice: Add after cooking to preserve brightness

Feta cheese

ricotta salata: Salt to taste

Table salt

sea salt: Grind finely for even seasoning