Living a more Mediterranean lifestyle has opened my eyes to the joy of cooking. And that’s saying a lot because I’m not one of those people who is blessed with the ability to cook without a recipe. God bless my husband who has endured, with a somewhat pained smile, some of my “experiments” that didn’t quite make the grade . . . Not that I’m a terrible cook but I definitely need direction! Over the past several months now, we’ve been enjoying delicious, healthy food that leaves us satisfied rather than raiding the fridge for something else.
The following recipe comes from “The Mediterranean Diet Weight Loss Solution” by Julene Stassou, MS, RD (I’ll be writing a full review of the book in an upcoming post!) and it’s awesome! I’m sure for a seasoned cook 😏 it’s so simple but for me, I wouldn’t have thought of it much less how to put it together. Here’s what you’ll need:
Prep time: 10 minutes
Cook time: 45 minutes
Servings: 4
2 tablespoons extra virgin olive oil
1 pound fresh baby spinach
3 garlic cloves, minced
Zest of 1 lemon
1/2 teaspoon coarse sea salt
1/8 teaspoon freshly ground black pepper
1/2 cup feta cheese crumbles
4 boneless, skinless chicken breast halves, pounded to 1/2-inch thickness
Preheat the oven to 350°. Heat the olive oil in a large skillet over medium heat until it shimmers. Add the spinach and cook until wilted (about 3-4 minutes) stirring constantly. Add the garlic, lemon zest, sea salt, and pepper. Cook for about 30 seconds, mixing everything well. Remove from heat and cool slightly. Blend in feta cheese.
Spread the spinach and feta cheese mixture in an even layer over each chicken piece and roll the breast around the filling. Secure it with a toothpick or butcher’s twine. (I used a longer toothpick and inserted it on an angle.) Place the chicken breasts in a large enough baking dish and bake for 30-40 minutes or until the center reaches 165°. Remove from the oven and let rest for 5 minutes before serving. (And remember to take out the toothpick before your first bite!)
Note: I forgot the lemon zest and it was still really good! LOL I also used less salt than the recipe called for and it was very tasty. (I’m not a fan of salting.) We enjoyed this dish with a small side salad and rustic sourdough but you can serve it up with just about anything you’d like to round out the meal. And there’s enough for leftovers! Cook once, eat twice. Oh yeah!
Enjoy!
The information provided on this website is intended for educational purposes only and is, in no way, a substitute for professional medical advice. The events, practices, and opinions discussed here are those of the author and should be treated as such. ALWAYS talk with your doctor about conditions, medications, and concerns you have about your health and work together to determine the best course of action for you.
Wholeness Health and YOU! 