Feta cheese is good on salads but it is great stuffed into chicken and roasted to creamy perfection. Served along side Spanakoryzo, a traditional spinach and rice dish, and a crunchy salad of bell peppers and cucumbers, this well rounded meal is a nice change of pace from the traditional chicken and rice.

We Provide
  • 2 small chicken breast
  • 2 oz feta cheese
  • 1 tablespoon lemon pepper
  • 1 lemon
  • ½ c. rice
  • 2 oz. spinach
  • 3 green onion bottoms
  • ½ teaspoon dill
  • 1 tomato
  • 1 red bell pepper
  • 1 cucumber
  • parsley
You Provide
  • Chefs knife
  • Smaller sharp knife
  • Cutting board
  • Sheet pan
  • Sauce pan with lid
  • Bowl for salad
  • Butter or oil
  • Salt and Pepper
  • 1 C. Water
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Step 1


Preheat oven to 450. While the oven heats up, stuff and season your chicken breasts. Using a small sharp knife, cut a pocket into the thick side of your chicken breasts. Fill with the feta cheese. Season both sides with lemon pepper and place in hot oven for 25 minutes.

Step 2


While your chicken cooks, start your spanakoryzo. Heat your sauce pan with 1 tablespoon butter or oil. Dice the white parts of 3 green onions.  Once your butter is melted add, your spinach, green onions, salt/pepper and stir to combine. Once the spinach has wilted add the rice and 1 cup water and dill and bring up to a boil and stir to combine. Once you reach a boil, cover with lid and reduce heat to low. Simmer for 15 minutes. If there is still water remaining, continue cooking over low until water is evaporated.

Step 3


Half way through cooking your chicken, rotate sheet pan to ensure even cooking. While your chicken finishes cooking, prepare your salad. Dice your cucumber, bell pepper and tomato into similar sized pieces. Chop your parsley, adding only half to your salad. Toss with salt and the juice of ½ a lemon.

Step 4


Once your chicken is done cooking, remove from heat and let rest (and collect any feta that oozed out while cooking). While your chicken rests, fluff your rice and add the juice of ½ lemon and the remaining parsley.

Step 5


Start plating – add half the rice to a plate and top with chicken feta chicken and salad.



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