Mediterranean Stuffed Chicken


  • 1 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 tbsp chopped dill
  • 1 tbsp chopped parsley
  • 2 garlic cloves, crushed
  • 2 chicken breast fillets
  • 1/2 courgette
  • 1 medium tomato
  • 1/2 red onion
  • 50g feta
  • 1 lemon
  • salt and pepper to taste


Preheat oven to 180C. Place chicken fillets on a foil covered baking tray and make 5 slits in each fillet without cutting through the breast. In a small bowl, mix together the first 5 ingredients and brush the fillets with the mixture, making sure olive oil covers the chicken evenly. Slice up the courgettes, onions and tomatoes very thinly. Fill each slit of the chicken with slices of courgettes, tomato and onion. If you have room, squeeze thin lemon slices in there as well. I chose to leave them on the side and it was a wonderful idea as the lemon juice was oozing out and into the chicken. Crumble feta on top and pop the tray in the oven for 25 minutes. Once ready, garnish with dill and parsley and serve with steamed green vegetables.

Energy: 333kcal, 43g protein, 15g fat, 6g carbs.

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