Stuffed Mediterranean Chicken

Servings 6 servings


  • olive oil
  • 6 6oz. boneless skinless chicken breast butterflied
  • 1 cup spinach chopped
  • 1/4 cup low fat Feta cheese crumbled
  • 2 teaspoons Greek seasoning
  • 1/4 cup lemon juice
  • 1/2 cup low sodium chicken broth
  • 1 teaspoon lemon zest
  • 3 cloves garlic pressed
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup red onion chopped
  • 1/4 cup artichoke hearts chopped
  • Aluminum foil


  • Preheat oven to 350 degrees and lightly coat a 9- x 13-inch baking dish with olive oil.
  • Place chicken in baking dish and equally fill each piece with spinach and Feta cheese.
  • In a medium bowl, whisk together next 7 ingredients (Greek seasoning through black pepper); pour mixture over chicken.
  • Add onion and artichokes cover baking dish with foil and bake for 30 to 45 minutes or until juices run clear.


SERVING SUGGESTION: Stir-fried sliced zucchini, yellow squash and plum (Roma) tomatoes; add steamed green beans. VEGETARIAN: Use non-breaded faux chicken patties instead of chicken. Use vegetable broth. KOSHER: Omit the Feta cheese. GLUTEN FREE: Make sure Greek seasoning, broth and artichoke hearts are gluten free. NUTRITION: Per serving: 225 Calories; 3g Fat; 42g Protein; 4g Carbohydrate; 1g Dietary Fiber; 101mg Cholesterol; 549mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat. Points: 5
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