Ingredients
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4 (8 ounce) skinless, boneless chicken breasts
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2 teaspoons paprika
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1 teaspoon kosher salt
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1 teaspoon dried oregano
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/2 teaspoon freshly ground black pepper
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2 tablespoons olive oil
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1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
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2 ounces feta cheese in brine, crumbled
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2 tablespoons freshly squeezed lemon juice
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2 tablespoons finely chopped green onions
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1 tablespoon minced garlic
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1/2 teaspoon dried dill
Directions
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Gather all ingredients.
Dotdash Meredith Food Studios
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Preheat the oven to 400 degrees F (200 degrees C). Pat chicken dry using paper towels. Cut a horizontal slit in the thickest part of each chicken breast to create a pocket, making sure not to cut all the way through.
Dotdash Meredith Food Studios
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Stir together paprika, salt, oregano, garlic powder, onion powder, pepper, and 1 tablespoon olive oil in a small bowl until combined. Rub chicken with paprika mixture until evenly coated.
Dotdash Meredith Food Studios
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Stir together spinach, feta, lemon juice, scallions, garlic, and dill in a medium bowl until blended. Stuff each pocket with 1/4 cup of the spinach mixture. Close pockets with wooden picks.
Dotdash Meredith Food Studios
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Heat remaining 1 tablespoon oil in a large cast-iron skillet over medium. Add chicken, and cook until spices toast and darken, 3 to 4 minutes per side.
Dotdash Meredith Food Studios
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Transfer skillet to preheated oven, and cook until an instant-read thermometer inserted into thickest portion of chicken registers 165 degrees F (74 degrees C), about 15 minutes. Remove and discard wooden picks.
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
| 1971 | Calories |
| 73g | Fat |
| 20g | Carbs |
| 296g | Protein |
| Nutrition Facts | |
|---|---|
| Calories 1971 | |
| % Daily Value * | |
| Total Fat 73g | 93% |
| Saturated Fat 22g | 108% |
| Cholesterol 822mg | 274% |
| Sodium 2560mg | 111% |
| Total Carbohydrate 20g | 7% |
| Dietary Fiber 7g | 24% |
| Total Sugars 5g | |
| Protein 296g | 592% |
| Vitamin C 31mg | 35% |
| Calcium 688mg | 53% |
| Iron 17mg | 96% |
| Potassium 3301mg | 70% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
