Description
Indulge in the savory delight of Sheet Pan Stuffed Chicken Breasts with Roasted Root Vegetables, a one-pan wonder that elevates weeknight dinners into gourmet experiences. Juicy chicken breasts are filled with a flavorful spinach and feta stuffing, paired perfectly with caramelized carrots and golden potatoes. This dish not only fills your home with an enticing aroma but also creates a comforting meal that is simple to prepare and delightful to serve.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cloves fresh garlic, minced
- 2 cups fresh spinach, wilted
- 1 cup crumbled feta cheese
- 2 medium carrots, chopped
- 2 medium Yukon gold or red potatoes, diced
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
- In a bowl, mix together wilted spinach, minced garlic, feta cheese, thyme, oregano, salt, and pepper.
- Create pockets in each chicken breast using a sharp knife and fill them generously with the stuffing mixture.
- Toss chopped carrots and potatoes in olive oil, salt, and pepper before arranging them around the stuffed chicken on the sheet pan.
- Bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C). Let rest for five minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken breast with vegetables (300g)
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 120mg