This light and healthy protein packed dish serves up bold Greek flavors with garlicky spinach, artichokes, Herbs de province and crumbled feta. Squeeze some fresh lemon juice and enjoy!


  1. Preheat the oven to 375°F.
  2. Preheat a small pan on medium heat and add 1 tsp of olive
  3. Add garlic and toast until fragrant - about 2-3 minutes. Add spinach and cook for an additional 4-5 minutes until Season with ⅛ tsp of salt and black pepper. Remove from heat.
  4. Prepare the chicken by laying breasts on a cutting board and with a sharp knife make incisions along the chicken ½ of the way through to create a ‘hasselback’.
  5. Coat each chicken breast with approximately 1 tsp of olive oil, ⅛ tsp kosher salt, ½ tsp of Herbs de Provence or dried oregano and a few cracks of fresh pepper. Rub in between each slit to season thoroughly.
  6. Next, add a small amount of cooked spinach and artichoke pieces in between each slit in the chicken.
  7. Place stuffed chicken breasts on a parchment or foil lined oven safe dish, top with 5 oz of crumbled feta - more can be added if desired.
  8. Bake for 25-30 minutes until the chicken reaches a minimum internal temperature of 165°F.
  9. Finish the chicken with a squeeze of lemon juice and
Optional: Add a pinch of crushed red pepper flakes when cooking the spinach.