Spinach and Feta Stuffed Chicken Breast Recipe
A 100% vegan “stuffed chicken breast” made with a plant-based protein, filled with garlicky spinach and tangy dairy-free feta goodness.
Ingredients
- 4 vegan chicken-style breasts store-bought or homemade
- 2 tsp olive oil
- 1 tbsp lemon juice
- 2 garlic cloves minced
- 1 ½ cups baby spinach chopped
- 1/2 cup vegan feta crumbled tofu + lemon + nutritional yeast
- 1 tsp oregano
- Salt and pepper to taste
- Toothpicks or kitchen twine you’re crafting edible couture
Instructions
- Preheat oven to 375°F—aka glow-up temperature.
- Heat oil in a skillet and sauté garlic until it smells like you’re about to change lives.
- Add spinach; stir until wilted like your last situationship.
- Mix spinach with vegan feta, lemon juice, oregano, salt, and pepper.
- Slice a pocket into each plant-based breast (don’t be shy, go deep).
- Stuff mixture into each “chicken” with love and passive-aggression.
- Secure with toothpicks or twine like a Pinterest overachiever.
- Sear both sides in the skillet until golden—about 3 minutes each.
- Transfer to baking dish and bake for 20 minutes, uncovered.
- Serve hot, with wine, sarcasm, and a side of smug self-satisfaction.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 330
- Total Fat: 17g
- Saturated Fat: 3.5g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 21g
🌿 Vitamins & Minerals (Per Serving)
- Calcium: 18%
- Vitamin K: 30%
- Iron: 20%
- Magnesium: 16%
- Vitamin A: 22%
💡 Extra Tips for Flavor
- Add crushed red pepper for a little “I’m not mad, I’m spicy” energy.
- Swap in kale if spinach makes you yawn.
- Use smoked paprika on the “chicken” for depth and flirtation.
- Serve with couscous, quinoa, or a pile of roasted veggies wearing their Sunday best.
- Reheat in the oven, not microwave—because texture deserves respect.