Spinach and Feta Stuffed Chicken Breast with Brown Rice Salad

Preheat the oven to 375°F (190°C).

Cook 3/4 cup of brown rice according to package instructions, then set aside to cool.

Mince 3 cloves of garlic and divide in half. Set one half aside for the salad.

In a skillet over medium heat, add 1 tbsp of olive oil and sauté half of the minced garlic for 30 seconds.

Add 3 cups of fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool.

Once cooled, squeeze out excess moisture from the spinach and chop roughly. Mix with 4 oz crumbled feta cheese, 1/2 tsp dried oregano, zest from half a lemon, 1/4 tsp salt, and 1/4 tsp black pepper.

Butterfly each chicken breast by slicing horizontally through the middle, stopping just before cutting all the way through. Open like a book.

Divide the spinach and feta mixture evenly among the chicken breasts, placing it on one side of each opened breast.

Fold the other half of each chicken breast over the filling and secure with toothpicks if necessary.

Season the outside of each chicken breast with the remaining salt and pepper.

Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown.

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

While the chicken is baking, prepare the salad. Dice 1 medium cucumber, 1 medium red bell pepper, and halve 1 cup of cherry tomatoes.

Finely dice 1/4 cup of red onion and chop 1/4 cup of kalamata olives.

In a large bowl, combine the cooled brown rice, prepared vegetables, olives, and 1/4 cup chopped fresh parsley.

For the dressing, whisk together 1 tbsp olive oil, 2 tbsp red wine vinegar, juice from half a lemon, the remaining minced garlic, 1/2 tsp dried oregano, and a pinch of salt and pepper.

Pour the dressing over the rice salad and toss to combine.

Once the chicken is done, let it rest for 5 minutes before slicing each breast into medallions.

Serve each portion with 1/3 of the rice salad and garnish with a lemon wedge.