Scrumptious Gluten-Free Greek Salad Stuffed Chicken Breast with Lemon Herb Sauce

Allergens

Egg (in toothpicks)

Ingredients

• 1. 2 boneless, skinless chicken breasts 2. 3/4 cup cherry tomatoes, halved 3. 1/2 cup crumbled feta cheese 4. 1/4 cup Kalamata olives, pitted and halved 5. 1/4 cup red onion, finely chopped 6. 1/4 cup cucumber, diced 7. 1/2 cup fresh parsley, chopped 8. 1/2 cup fresh dill, chopped 9. 1 lemon, zested and juiced 10. 3 cloves garlic, minced 11. 1/4 cup extra virgin olive oil 12. Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Carefully make a pocket in each chicken breast by cutting a horizontal slit lengthwise through the thickest part.
3. In a medium bowl, combine cherry tomatoes, feta cheese, Kalamata olives, red onion, cucumber, parsley, and dill. Season with salt and pepper to taste.
4. Stuff each chicken breast with half of the Greek salad mixture, securing with toothpicks if needed.
5. In a separate bowl, whisk together lemon juice, lemon zest, minced garlic, olive oil, salt, and pepper. Pour half of the sauce over the stuffed chicken breasts, reserving the remaining sauce for serving.
6. Place the stuffed chicken breasts in an oven safe dish, pour the remaining lemon herb sauce over them, and cover with foil.
7. Bake for 25 30 minutes or until cooked through and internal temperature reaches 165°F (74°C). Let rest for 5 minutes before removing toothpicks.
8. Serve the chicken breasts alongside the reserved lemon herb sauce, with a fresh side salad if desired.

Chef’s Insight

To add even more flavor, marinate the chicken breasts in the lemon herb sauce for 30 minutes before stuffing and baking.

Notes

The toothpicks used in this recipe are made from wood and may not be suitable for those with an allergy or sensitivity to this material.