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Niko's Greek Chicken
Source: dLife

Chicken breast stuffed with feta, spinach and tomatoes.

Rating:
Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 234.3
Total Carbs 5.6 g
Dietary Fiber 1.4 g
Sugars 0.9 g
Total Fat 9.1 g
Saturated Fat 3.0 g
Unsaturated Fat 0.8 g
Potassium 455.9 mg
Protein 30.3 g
Sodium 466.6 mg
Dietary Exchanges
1 1/2 Fat , 1/2 Vegetables , 1/2 Meat , 1/2 Starch , 4 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

2 tbsp  white all purpose flour
0 1/2 tsp  salt
0 1/4 tsp  black pepper
0 1/4 lb  Cheese, feta, crumbled
1 tbsp  fresh lemon juice
1 tsp  oregano leaves
6 each  boneless skinless chicken breasts
2 tbsp  olive oil
1 1/2 cup  cold water
1 each  Bouillon, chicken, sodium free, instant packet
2 cup  fresh baby spinach
1 each  fresh tomatoes
Directions
  1. On large plate, combine 1 tablespoon flour, salt, and pepper, and set aside. In a small bowl, combine cheese, lemon juice, and oregano. Set aside.
  2. With a meat mallet, pound each chicken breast to 1/2 inch thickness. Spread cheese mixture on each chicken breast, leaving 1/2 inch border.
  3. Fold chicken breasts in half; secure each with toothpick. Coat chicken breasts with flour mixture.
  4. In large skillet, heat oil over medium heat. Cook chicken breasts for 1 to 2 minutes on each side, until golden.
  5. In a small bowl, whisk together 1 1/2 cups water, chicken bouillon cube, and remaining flour; pour over chicken breasts in pan. Add spinach and tomato to skillet, and bring to boil.
  6. Cover, reduce heat to low, and simmer for 8 to 10 minutes, or until chicken is no longer pink inside. Discard toothpicks before serving.

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