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Swiss Chard and Herb Stuffed Chicken Breast with Lettuce Salad
Swiss Chard and Herb Stuffed Chicken Breast with Lettuce Salad

Swiss Chard and Herb Stuffed Chicken Breast with Lettuce Salad
A nutritious and flavorful lunch featuring stuffed chicken breast and a fresh lettuce salad.
Swiss Chard and Herb Stuffed Chicken Breast with Lettuce Salad
Ingredients:
1
Servings
  • 2
    item
     chicken breast
  • 300
    g
     swiss chard
  • 50
    g
     herbs
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 2
    tbsp
     lemon juice
  • 300
    g
     lettuce
  • 1
    item
     tomato
  • 100
    g
     cucumber
  • 50
    g
     feta cheese
  • 1
    tbsp
     balsamic vinegar
Preparation Time: 45 minutes
Swiss Chard and Herb Stuffed Chicken Breast with Lettuce Salad
Instructions:
  1. Preheat oven to 180°C.
  2. Sauté swiss chard and garlic in olive oil until wilted. Add herbs and lemon juice.
  3. Slice chicken breasts horizontally to create a pocket. Stuff with swiss chard mixture.
  4. Secure with toothpicks and place in a baking dish. Drizzle with olive oil.
  5. Bake for 25-30 minutes until chicken is cooked through.
  6. For the salad, chop lettuce, tomato, and cucumber. Toss with feta cheese and balsamic vinegar.
  7. Serve stuffed chicken breasts with the fresh lettuce salad.
Nutrition Per Serving 800 g Per 100g
Energy 550 kcal 69 kcal
Protein 60 g 7.5 g
Fibre 8 g 1.0 g
Salt 1.5 g 0.2 g
Sugar 6 g 0.8 g
Carbohydrates 20 g 2.5 g
Fat 30 g 3.8 g
  • 2
    item
     chicken breast
  • 300
    g
     swiss chard
  • 50
    g
     herbs
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 2
    tbsp
     lemon juice
  • 300
    g
     lettuce
  • 1
    item
     tomato
  • 100
    g
     cucumber
  • 50
    g
     feta cheese
  • 1
    tbsp
     balsamic vinegar
1
Servings
0

Preheat oven to 180°C.

Sauté swiss chard and garlic in olive oil until wilted. Add herbs and lemon juice.

Slice chicken breasts horizontally to create a pocket. Stuff with swiss chard mixture.

Secure with toothpicks and place in a baking dish. Drizzle with olive oil.

Bake for 25-30 minutes until chicken is cooked through.

For the salad, chop lettuce, tomato, and cucumber. Toss with feta cheese and balsamic vinegar.

Serve stuffed chicken breasts with the fresh lettuce salad.

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