Mediterranean stuffed chicken with zucchini noodles

30 Min
pretty easy
4 People
Rating starstarstarstarstar
Chicken breast stuffed with creamy feta, sun-dried tomato and spring onion. Served with a fresh lemon zucchini noodle salad.

Gluten friendly option - soy sauce is replaced with GF soy sauce.
1. Set oven to 220ºC. 
Chop sun-dried tomatoes and slice spring onions (reserve half for salad). Combine with feta cheese and mash together with a fork.

2. Coat chicken with 1 tbsp soy sauce and make slices 3/4 way down. Stuff even amounts of cheese stuffing into the cuts. Place chicken on a lined oven tray. Roast for 20-25 minutes, or until cooked through.

3. Toast almonds in a pan over medium-high heat for 3-4 minutes, or until golden. Remove and set aside.

4. Julienne or ribbon zucchinis and carrots. Slice snow peas and quarter tomatoes.

5. Whisk together lemon juice, thyme leaves, 1/2 tbsp soy sauce and 1 tbsp olive oil. Toss through noodle salad along with remaining spring onions.

6. Slice stuffed chicken. Divide between plates along with noodle salad and scatter over almonds to serve.

Turn oven mode to grill for a further 2 minutes for an extra golden finish.

Gluten friendly option - soy sauce is replaced with GF soy sauce
sun-dried tomatoes 1/2 jar
spring onions 1/4 bunch
feta cheese 1/2 block (100g)

chicken breast fillets 600g
soy sauce 1 1/2 tbsp

slivered almonds 1 packet (50g)

Zucchinis 2
carrots 2
snow peas 1/2 punnet (125g)
cherry tomatoes 1 punnet (200g)

lemon 1/2
thyme 1/4 packet

From your pantry:
olive oil