Tangy couscous salad
Throw together a deliciously tangy and superhealthy couscous salad in just 10 minutes
Spinach & feta stuffed chicken
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 boneless chicken breast filletsskin on
- 85g frozen leaf spinachdefrosted
- 85g feta cheesecrumbled
- 2 tbsp olive oil
- 2 tbsp pine nut
Nutrition: per serving
- kcal308
- fat18g
- saturates5g
- carbs2g
- sugars1g
- fibre1g
- protein36g
- salt1.32glow
Method
step 1
Loosen the skin from the chicken. Drain the spinach in a sieve and press out as much water as possible. Mix with the feta and a little black pepper, then stuff between the flesh and skin of the chicken, smoothing the skin back over the stuffing. Season the chicken all over with a little salt and pepper.
step 2
Heat the oil in a frying pan with a lid. Add the chicken, skin-side down, and fry until the skin is browned. Turn it over and cook on the other side, then add the pine nuts and fry until lightly toasted. Add 6 tbsp water, then cover for 15-20 mins until the chicken is cooked through.
