Stuffed Chicken Breast with Feta Cheese on Cannellini Carrot Salad and Lemon Dressing
2
30 min
Nutrition Facts
*per one serving
Calories
662 kcal
Protein
55 g
Description
This delicious low-carb meal features tender chicken breast stuffed with feta cheese, served on a bed of cannellini bean and carrot salad with a refreshing lemon dressing. A satisfying dish packed with flavor but light on carbs, perfect for a healthy dinner.
Lighter Version
Skip the step of slicing and marinating the vegetables separately, and simply mix them all together with the dressing after baking. Use pre-crumbled feta cheese to save time.
Ingredients
- 250g chicken breast fillet in brine
- 100g feta cheese
- Seasonings (sweet & black pepper, garlic and other)
- 10g rosemary sprig
- 2 carrots
- 1 red onion
- 10ml medium mustard
- 380g cannellini beans
- 1 lemon
- 120g romaine lettuce
- 1 tsp honey
- 3 tbsp olive oil
- salt
- pepper
Items Required
- Sieve
- Grater
- Large Bowl
- Frying Pan
Instructions
- Preheat the oven to 220°C (200°C fan)
- Peel the carrots if desired and slice them diagonally into 0
- 5 cm thick slices
- Drain the cannellini beans and rinse them with water
- Halve the red onion and cut it into 1 cm wedges
- Wash the lemon with hot water and grate 1 teaspoon of the zest
- Cut the lemon into 6 wedges
- In a large bowl, mix the rosemary sprig, some of the seasonings, juice from 2 lemon wedges, lemon zest, 1 tablespoon of olive oil, salt, and pepper
- Add the carrots, beans, and onions, mix well, and spread on a baking sheet lined with parchment paper
- Roast the vegetables in the oven for 20-25 minutes
- Meanwhile, cut the chicken breast horizontally but not all the way through, opening it like a book
- Gently pound the chicken to make it slightly thinner
- Season the chicken on all sides with some more seasonings, salt, pepper, and a little olive oil
- Crumble half of the feta cheese into the center of the fillets, then fold them back over to close
- Place the chicken fillets on the baking sheet with the vegetables for the last 14-16 minutes of baking time until the chicken is cooked through and no longer pink in the middle
- For the dressing, in the large bowl from step 2, mix mustard, juice from 2 more lemon wedges, 2 tablespoons of olive oil, 1 teaspoon of honey, 1 tablespoon of water, salt, and pepper
- Cut the romaine lettuce into bite-sized pieces
- After baking, toss the roasted vegetables in the bowl with the dressing, removing the rosemary sprig
- Add the lettuce and mix again
- To serve, arrange the salad on plates, crumble the remaining feta cheese on top, place the chicken breast on top, and drizzle with lemon juice and a little olive oil
- Enjoy your meal!
