Mediterranean-style Spinach and Feta 

Mediterranean Spinach and Feta Chicken Rolls

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tbsp extra virgin olive oil
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 5 oz (about 140g) fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup sun-dried tomatoes in olive oil, finely chopped
• 1 tsp dried oregano
• 1/2 tsp black pepper
• Salt to taste
• Juice of 1/2 lemon
• Optional garnish: chopped fresh parsley, lemon zest

Instructions:

1. Prep the chicken

Place the chicken breasts between two sheets of parchment paper or plastic wrap. Pound them gently with a meat mallet or rolling pin until about 1/4-inch thick. Season both sides with salt, pepper, and a pinch of oregano.

2. Make the filling

In a skillet, heat olive oil over medium heat. Sauté onion for 2–3 minutes, then add garlic and cook for 1 more minute. Add chopped spinach and cook until wilted (2–3 minutes). Remove from heat and stir in feta cheese and sun-dried tomatoes. Let cool slightly.

3. Roll the chicken

Spoon the spinach mixture evenly onto each chicken breast. Roll up tightly, securing with toothpicks if needed. Place seam-side down in a lightly oiled baking dish.

4. Bake

Preheat oven to 375°F (190°C). Drizzle the rolled chicken with a little more olive oil and lemon juice. Sprinkle with extra oregano. Bake for 25–30 minutes or until chicken is fully cooked (internal temp should be 165°F/74°C).

5. Serve

Let rest for a few minutes before slicing. Garnish with chopped parsley or lemon zest if desired. Serve with a side of couscous, Greek salad, or roasted vegetables.

Pro Tip:

Make a light lemon-yogurt sauce to drizzle on top — just mix Greek yogurt with lemon juice, a dash of garlic powder, and a pinch of salt.