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recipe image Mediterranean Stuffed Chicken
  • main
  • chicken
  • london-marathon
  • vegetables
  • potatoes
  • medium
  • chicken
  • vegetables
  • mediterranean
  • lunch
  • dinner
  • meat

Mediterranean Stuffed Chicken

Packed with protein and with more than 80g carbohydrates, this delicious dish is perfect for after a long training run.

  • Preparation time15 minutes
  • Cooking time25 minutes
  • Servings2 portions
  • DifficultyMedium

Ingredients

  • 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
  • new potatoes

Nutritional Guidelines
(per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

  1. Prepare the filling for the chicken by blitzing together the Flora Buttery with the sundried tomatoes, olives, garlic, basil and black pepper.
  2. Slice the chicken breast horizontally to make a pocket taking care not to go all the way through.
  3. Stuff the filling inside the chicken.
  4. Prepare the onion, pepper and tomatoes chopping into small chunks.
  5. 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.
  6. 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.
  7. About 5 minutes before the end of the cooking time, add the tomatoes and spinach to the pan and allow to wilt down.
  8. Serve with a generous serving of new potatoes and an additional vegetable e.g. broccoli.