Spinach-Feta Stuffed Chicken Breast with Lemon Roasted Potatoes and Green Beans

Steps

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Spinach-Feta Stuffed Chicken Breast

1. Pat the 4 chicken breasts dry and, using a sharp knife, cut a deep horizontal pocket into the thickest side of each breast without cutting all the way through. 5 min
2. Timing-sensitive step. In a large skillet over medium heat, warm 1 tablespoon of the olive oil and sauté 2 of the minced garlic cloves for 30 seconds, then add the 4 cups of baby spinach and cook, stirring, until fully wilted, about 2 minutes; transfer to a bowl and let cool slightly. 4 min
3. Stir the 4 oz crumbled feta and the remaining minced garlic clove into the wilted spinach to make the filling. 2 min
4. Mix ½ teaspoon kosher salt, ¼ teaspoon black pepper, ½ teaspoon paprika, and 1 teaspoon dried oregano in a small bowl, then rub the outside of each chicken breast with the remaining 1 tablespoon olive oil and the spice mixture. 3 min
5. Divide the spinach-feta filling evenly among the 4 pockets, pressing it in firmly, then secure each opening with 2 toothpicks; season the outside lightly with the remaining ½ teaspoon salt and ¼ teaspoon pepper. 5 min
6. Preheat the oven to 400 °F. 10 min
7. Timing-sensitive step. Heat an oven-safe skillet over medium-high heat, add a thin film of oil, and sear the stuffed chicken breasts 3 minutes per side until golden brown. 6 min
8. Transfer the skillet to the 400 °F oven and roast 18–22 minutes until the internal temperature reaches 165 °F; remove the toothpicks and let the chicken rest 5 minutes before serving. 22 min
9. Rest the chicken 5 minutes, then slice or serve whole. 5 min

Lemon Roasted Potatoesbase

1. Halve the 1½ lb baby Yukon Gold potatoes and place them in a large bowl. 4 min
2. Zest and juice the lemon, then mince the 2 garlic cloves; whisk together the lemon zest, lemon juice, 2 tablespoons olive oil, minced garlic, ½ teaspoon dried oregano, ¾ teaspoon kosher salt, and ¼ teaspoon black pepper. 5 min
3. Toss the halved potatoes in the lemon-herb mixture until evenly coated, then spread them cut-side down in a single layer on a rimmed baking sheet. 2 min
4. Roast the potatoes at 400 °F for 30–35 minutes, flipping once halfway through, until golden and crispy on the cut sides and tender throughout. 33 min
5. Transfer to a serving dish and scatter 2 tablespoons chopped fresh flat-leaf parsley over the top (optional).

Garlic Sautéed Green Beansside

1. Trim the stem ends from the 1 lb fresh green beans and thinly slice the 2 garlic cloves. 5 min
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. 2 min
3. Timing-sensitive step. Add the green beans and cook, tossing frequently, for 4 minutes until bright green and beginning to blister. 4 min
4. Timing-sensitive step. Add the sliced garlic and ¼ teaspoon red pepper flakes (optional) and sauté 1 minute more until the garlic is fragrant and just golden at the edges.
5. Remove from heat, drizzle with 1 tablespoon fresh lemon juice, and season with ½ teaspoon kosher salt and ¼ teaspoon black pepper; toss to coat and serve immediately.