Spinach & Feta Stuffed Chicken Breast

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Spinach & Feta Stuffed Chicken Breast

Course: Dinner, Main Course
Keyword: chicken, gluten-free, grain-free, low FODMAP
Calorie: 200-300
Protein: 21-30g
Fiber: 0-5g
Servings: 2
Calories: 222kcal


  • 3 tbsps Frozen Spinach (thawed, drained)
  • 1/4 cup Feta Cheese
  • 1/2 Lime (juiced)
  • 8 ozs Chicken Breast (boneless, skinless)
  • 1/2 tsp Sea Salt
  • 1 1/2 tsps Extra Virgin Olive Oil


  • Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
  • In a bowl, mix together the spinach, feta, and lime juice. Cut the chicken breasts in half, lengthwise. Create a pocket in each chicken breast, but do not cut all the way through. Season the chicken all over with salt.
  • Spoon the feta mixture into the chicken breast. Brush the chicken with oil and bake in the oven for 20 to 22 minutes or until cooked through. Enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days.
  • Serving Size

    One serving is equal to one stuffed chicken breast.
  • More Flavor

    Add parmesan or mozzarella to the feta mixture.
  • Dairy-Free

    Use dairy-free cheese instead.


Calories: 222kcal | Carbohydrates: 2g | Protein: 29g | Fat: 10g | Cholesterol: 99mg | Sodium: 866mg | Fiber: 0g | Sugar: 0g | Vitamin A: 1833IU | Vitamin C: 4mg | Calcium: 119mg | Iron: 1mg

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