### Greek-Inspired Comfort: Spinach and Feta Stuffed Chicken Breast with Lemon-Herb Orzo
Hey everyone,
Al here, coming at you with another delicious dish I’m excited to share. Today, I’m bringing a bit of Greek flair right to your kitchen with a recipe that’s as comforting as it is flavorful: Spinach and Feta Stuffed Chicken Breast with Lemon-Herb Orzo.
Whenever my wife and I reminisce about our travels, one place that always stands out is Greece. The history, the stunning landscapes, the warm, inviting people, but most of all—the food! Greek cuisine uses such fresh, vibrant ingredients, and every bite seems to tell a story. This particular dish captures those memories perfectly with its medley of spinach, salty feta, and zesty lemon, all coming together in a harmonious plate of joy.
The idea for this recipe came to me last weekend when I was craving something that felt indulgent but wasn’t overcomplicated. That’s the beauty of Mediterranean cuisine—it often focuses on simple ingredients that make you feel good inside and out.
The star of this dish is undoubtedly the tender chicken breast, generously stuffed with a savory mixture of sautéed spinach and creamy feta. Paired with a bright and refreshing lemon-herb orzo, it’s an inviting combination that takes you straight to a sun-soaked terrace overlooking the Aegean Sea—without leaving your kitchen!
Let’s dive into this easy-to-make, yet impressive, dish that’s perfect for a weeknight dinner or even a relaxed weekend meal. Trust me, once you’ve tried it, you’ll be adding it into your regular meal rotation!
#### Ingredients:
– 4 boneless, skinless chicken breasts
– 250g fresh spinach
– 150g feta cheese, crumbled
– 2 cloves garlic, minced
– 1 lemon (zested and juiced)
– 2 tablespoons olive oil
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 200g orzo pasta
– 500ml chicken broth
– 1 small red onion, finely chopped
– 1 tablespoon fresh parsley, chopped
– 1 tablespoon fresh dill, chopped
#### Method:
1. **Preheat the Oven**: Preheat your oven to 190°C (375°F).
2. **Prepare the Spinach Filling**:
– Heat 1 tablespoon of olive oil in a large pan over medium heat.
– Add the minced garlic and cook for 1 minute until fragrant.
– Add the fresh spinach and cook until wilted, about 3-4 minutes.
– Remove from heat, cool slightly, and then mix in the crumbled feta cheese.
3. **Stuff the Chicken Breasts**:
– Slice each chicken breast horizontally, creating a pocket (be careful not to cut all the way through).
– Stuff each pocket with an equal amount of the spinach and feta mixture.
– Secure the openings with toothpicks if necessary.
4. **Season and Sear the Chicken Breasts**:
– In a small bowl, combine the dried oregano, salt, and black pepper.
– Rub the seasoning mix evenly over the stuffed chicken breasts.
– Heat the remaining 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat.
– Sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown.
5. **Bake the Chicken Breasts**:
– Transfer the skillet to the preheated oven.
– Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C (165°F).
6. **Prepare the Lemon-Herb Orzo**:
– While the chicken is baking, cook the orzo pasta according to package instructions.
– In a separate pan, heat a bit of olive oil and sauté the finely chopped red onion until translucent, about 3-4 minutes.
– Add the cooked orzo, chicken broth, lemon zest, and lemon juice to the pan with the red onion. Stir well.
– Simmer for 5 minutes until the orzo absorbs the broth and becomes creamy.
– Stir in the chopped fresh parsley and dill.
7. **Serve**:
– Plate the lemon-herb orzo on a serving dish.
– Place the stuffed chicken breasts on top of the orzo.
– Garnish with additional fresh herbs if desired.
Voilà! A dish that brings a bit of the Mediterranean into your home, making any meal feel like a mini-holiday. Give this Greek-inspired comfort food a try, and let me know how it turns out in the comments below.
Happy cooking!
Al
Ingredients
### Ingredients:
– 4 boneless, skinless chicken breasts
– 250g fresh spinach
– 150g feta cheese, crumbled
– 2 cloves garlic, minced
– 1 lemon (zested and juiced)
– 2 tablespoons olive oil
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 200g orzo pasta
– 500ml chicken broth
– 1 small red onion, finely chopped
– 1 tablespoon fresh parsley, chopped
– 1 tablespoon fresh dill, chopped
Method
### Method:
1. **Preheat the Oven**: Preheat your oven to 190°C (375°F).
2. **Prepare the Spinach Filling**:
– Heat 1 tablespoon of olive oil in a large pan over medium heat.
– Add the minced garlic and cook for 1 minute until fragrant.
– Add the fresh spinach and cook until wilted, about 3-4 minutes.
– Remove from heat, cool slightly, and then mix in the crumbled feta cheese.
3. **Stuff the Chicken Breasts**:
– Slice each chicken breast horizontally, creating a pocket (be careful not to cut all the way through).
– Stuff each pocket with an equal amount of the spinach and feta mixture.
– Secure the openings with toothpicks if necessary.
4. **Season and Sear the Chicken Breasts**:
– In a small bowl, combine the dried oregano, salt, and black pepper.
– Rub the seasoning mix evenly over the stuffed chicken breasts.
– Heat the remaining 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat.
– Sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown.
5. **Bake the Chicken Breasts**:
– Transfer the skillet to the preheated oven.
– Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C (165°F).
6. **Prepare the Lemon-Herb Orzo**:
– While the chicken is baking, cook the orzo pasta according to package instructions.
– In a separate pan, heat a bit of olive oil and sauté the finely chopped red onion until translucent, about 3-4 minutes.
– Add the cooked orzo, chicken broth, lemon zest, and lemon juice to the pan with the red onion. Stir well.
– Simmer for 5 minutes until the orzo absorbs the broth and becomes creamy.
– Stir in the chopped fresh parsley and dill.
7. **Serve**:
– Plate the lemon-herb orzo on a serving dish.
– Place the stuffed chicken breasts on top of the orzo.
– Garnish with additional fresh herbs if desired.
Enjoy your Greek-Inspired Comfort: Spinach and Feta Stuffed Chicken Breast with Lemon-Herb Orzo!
