Garlic Chicken with Spinach and Feta Stuffed Potatoes
Ingredients
- 4 medium (150g each) potatoes
- 2 x 250g skinless chicken breasts, halved horizontally
- 2 teaspoons minced garlic
- 1 teaspoon dried oregano
- 100g frozen spinach
- 75g reduced-fat feta, crumbled
- 4 cups mixed salad leaves, to serve
Method
Step 1: Prick potatoes with a sharp knife. Microwave on high for 10 minutes, or until cooked through. Set aside.
Step 2: Meanwhile, coat chicken with garlic and oregano. Heat a barbecue hotplate or grill pan to medium-high and spray with oil. Cook chicken for 5 minutes each side, or until golden and cooked through. Slice thickly.
Step 3: Microwave the spinach in a microwave-safe container on high for 3 minutes, or until steaming hot. Squeeze out the excess moisture.
Step 4: Slice the top off each potato. Holding the potato with a tea towel or oven mitt, scoop out a third of the flesh into a bowl; mash roughly. Add the spinach along with the crumbled feta, and stir to combine. Spoon filling back into the potatoes.
Step 5: Serve stuffed potatoes with chicken and mixed leaves.
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