Stuffed Chicken Breasts with Vegetable Side Dish

Preheat the oven to 200 °C. In a bowl, mix the squeezed spinach, feta, cream cheese, mozzarella, crushed garlic, and oregano.

Cut a pocket into the chicken fillets (be careful not to cut all the way through). Fill with the stuffing and close with toothpicks. Rub the meat on the outside with oil, paprika, garlic powder, salt, and pepper.

Cut the broccoli into florets and the sweet potato into cubes (2x2 cm). Spread them on a large baking tray, drizzle with 3 tablespoons of olive oil, season with salt, pepper, and garlic powder, and mix well. Arrange in a single layer.

First quickly sear the chicken in a pan (3 min per side) to get a crust. Meanwhile, place the vegetables in the oven. Then add the seared chicken to the oven (alongside the vegetables or on its own baking tray). If you don't want to use a pan, place the seasoned chicken on the baking tray among the vegetables (if there's enough space) or on a separate baking tray. Put everything in the oven together.

Bake everything together for about 20–25 minutes. The vegetables should become crispy at the edges, and the chicken must reach an internal temperature of 74 °C.

Once removed from the oven, immediately drizzle the vegetables with lemon juice. Let the chicken rest for 5 minutes, then remove the toothpicks and serve together.