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Lemon-Dill Greek Stuffed Chicken.

  • 0.34 kg
    chicken breasts, boneless skinless
  • ½ (113 g) pkg
    crumbled feta cheese
  • ½ small bunch
    fresh dill
  • 2 cloves
  • 1
  • ¼ (227 g) block
    mozzarella cheese
  • ½ medium
    red onion
  • 1
  • 1 medium
    zucchini squash
    black pepper
    extra virgin olive oil
  • 1
    Preheat oven to 220°C (425°F).
  • 2
    Wash and dry the fresh produce.
    1 lemon
    ½ small bunch fresh dill
    1 medium zucchini squash
    1 tomato
  • 3
    Zest and juice lemon into a small bowl.
  • 4
    Shave dill leaves off the stems; discard the stems and mince the leaves. Add to the bowl.
  • 5
    Peel and mince garlic; add to the bowl with oil and whisk to combine the marinade. Set aside.
    2 cloves garlic
    2 tbsp extra virgin olive oil
  • 6
    Trim zucchini, halve lengthwise, and slice into thin half moons. Halve tomato and slice into half moons. Set aside on a plate.
  • 7
    Peel and slice onion into half rings.
    ½ medium red onion
  • 8
    Pat chicken dry with paper towels and season with salt and pepper. Make 5 crosswise slits in each breast, being careful not to cut through completely.
    ⅓ kg chicken breasts, boneless skinless
    ¼ tsp salt
    ⅛ tsp black pepper
  • 9
    Place chicken on a large sheet pan and stuff each slit with a slice of zucchini, tomato, and onion. Add remaining veggies to the sheet pan next to the chicken.
  • 10
    Drizzle chicken and vegetables with the marinade.
  • 11
    Grate mozzarella. Sprinkle cheeses over the chicken and vegetables.
    ¼ (227 g) block mozzarella cheese
    ½ (113 g) pkg crumbled feta cheese
  • 12
    Place in the oven and bake for 20-25 minutes, until chicken is cooked through.
  • 13
    To serve, divide chicken and vegetables between plates. Enjoy!