Mediterranean Stuffed Chicken
Packed with protein and with more than 80g carbohydrates, this delicious dish is perfect for after a long training run.
Treat yourself to this delicious dish after a long training run.
Cooking Time
25 minutes
Prep Time15 minutes
Servings2
- 20 g Flora Buttery
- 40 g sundried tomatoes
- 30 g Kalamata olives, drained
- 1 clove garlic, crushed
- 10 g fresh basil
- black pepper
- 2 large chicken breasts (approx. 200g each)
- 1 red onion, chopped
- 1 yellow pepper, chopped
- 2 tomatoes
- 80 g spinach
- 1 tbsp olive oil
To serve
- new potatoes
- Prepare the filling for the chicken by blitzing together the Flora Buttery with the sundried tomatoes, olives, garlic, basil and black pepper.
- Slice the chicken breast horizontally to make a pocket taking care not to go all the way through.
- Stuff the filling inside the chicken.
- Prepare the onion, pepper and tomatoes chopping into small chunks.
- Heat the olive oil in a frying pan over a medium heat. Fry the onions and peppers for about 3 minutes until they start to soften.
- Add the chicken breasts to the pan, cooking slowly for about 10-12 minutes on each side until lightly browned taking care they are cooked all the way through.
- About 5 minutes before the end of the cooking time, add the tomatoes and spinach to the pan and allow to wilt down.
- Serve with a generous serving of new potatoes and an additional vegetable e.g. broccoli.
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