Gluten Free Ameri Greek Stuffed Chicken
Elevate your dinner menu with this mouthwatering Gluten Free Ameri Greek Stuffed Chicken, a vibrant fusion of Mediterranean flavors wrapped in tender, golden-brown chicken breasts. Each piece is generously filled with a savory mixture of fresh spinach, creamy feta cheese, and tangy sun-dried tomatoes, accented with zesty garlic and lemon. Seasoned with oregano, paprika, and a hint of pepper, this dish delivers a flavorful punch while staying gluten-free. Perfectly seared and baked to juicy perfection, this easy-to-make recipe is ready in under an hour and pairs beautifully with roasted veggies or quinoa for a wholesome meal. Perfect for family dinners or entertaining guests—this is Greek-inspired comfort food at its finest!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 cups fresh spinach (roughly chopped)
- 1 cup feta cheese (crumbled)
- 0.25 cup sun-dried tomatoes (chopped)
- 2 cloves garlic (minced)
- 2 tablespoons olive oil
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 pieces toothpicks or kitchen twine
Instructions
Preheat your oven to 375°F (190°C).
Using a sharp knife, carefully create a pocket in each chicken breast by slicing horizontally along one side without cutting through the other side.
In a medium bowl, combine the chopped spinach, feta cheese, sun-dried tomatoes, minced garlic, 1 tablespoon of olive oil, and lemon zest. Mix until well-combined.
Stuff each chicken breast with an equal portion of the spinach-feta mixture. Secure the opening of the chicken breasts with toothpicks or kitchen twine.
In a small bowl, mix oregano, paprika, salt, and black pepper. Sprinkle this seasoning mix evenly over both sides of the stuffed chicken breasts.
Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium heat. Sear the chicken breasts for 3-4 minutes on each side, until golden brown.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the chicken from the oven and let it rest for 5 minutes. Remove the toothpicks or twine before serving.
Serve hot with your favorite gluten-free side dish, such as roasted vegetables or quinoa.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 1070 mg | 47% | |
| Total Carbohydrate | 5.1 g | 2% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 1.9 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 233 mg | 18% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 658 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
