Description
Enjoy a flavorful Greek Stuffed Chicken Hasselback with vibrant vegetables and feta, ready in just 30 minutes. This Hasselback chicken Greek style recipe is simple, healthy, and impressive.
Ingredients
- 4 pieces Chicken Breasts (around 6 oz. each)
- 2 tablespoons Extra-Virgin Olive Oil
- 2 tablespoons Freshly Squeezed Lemon Juice
- 1 tablespoon Fresh Dill
- 1 tablespoon Fresh Parsley
- 2 cloves Garlic, minced
- 1 cup Zucchini, sliced
- 1 cup Yellow Squash, sliced
- 1 cup Roma Tomato, diced
- 1 medium Red Onion, sliced
- 1 cup Feta Cheese, crumbled
- 1 cup Mozzarella Cheese, shredded
Instructions
- Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or spraying it with non-stick cooking spray.
- Slice each chicken breast with 5-6 slits, ensuring not to cut all the way through.
- In a bowl, combine olive oil, lemon juice, dill, parsley, garlic, salt, and pepper to create the marinade.
- Generously coat the chicken breasts with the marinade, ensuring it seeps into the slits.
- In another bowl, combine zucchini, yellow squash, tomato, and red onion with the remaining olive oil mixture. Toss to coat evenly.
- Stuff the slits in each chicken breast with the vegetable mixture.
- Top each stuffed chicken breast with crumbled feta and shredded mozzarella cheese.
- Bake in the preheated oven for 20-25 minutes, or until the chicken is fully cooked through.
- For a golden cheese topping, broil for an additional 5-10 minutes, watching carefully to prevent burning.
- Garnish with extra dill and parsley before serving this Greek chicken Hasselback with feta and spinach.
Notes
- Serve with a light salad or quinoa for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a spicier kick, add a pinch of red pepper flakes to the marinade.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking, Broiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken breast
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg
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