Tzatziki Feta Stuffed Chicken Sheet Pan Meal

Ingredients

• ¾ cup spinach, roughly chopped
• 10 oz container La Terra Fina Tzatziki with Feta Dip
• 1/3 cup jarred roasted red peppers, diced
• 2lbs boneless, skinless chicken breast
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon pepper
• 1lb baby red potatoes
• 1 red onion
• 1-pint cherry tomatoes
• ¼ cup olive oil
• Juice from one lemon
• 1 teaspoon Dijon mustard

Instructions

1. Preheat oven to 425°F
2. In a small bowl, mix together spinach, La Terra Fina Tzatziki with Feta dip, and roasted red peppers. Set aside.
3. In a small bowl combine oregano and thyme with 1 teaspoon salt and ½ teaspoon pepper. Set aside
4. Cut potatoes in half or quarters until all pieces are roughly the same size (about 1 inch). Cut the red onion in half and then slice into 1-inch pieces.
5. In a large bowl combine sliced potatoes, onion, and cherry tomatoes. Add olive oil, lemon juice, Dijon mustard and ½ of the spice blend. Toss until veggies are well coated.
6. Spread vegetable mixture into an even layer on a large baking sheet. If the sheet is too crowded to create a single layer, use two baking sheets.
7. Slice the chicken breasts almost all the way through width-wise to create a pocket. Season the inside and outside of chicken with the remaining spice mixture.
8. Spoon a generous amount of Tzatziki Feta mixture into the pocket of each chicken breast.
   Nestle chicken breasts into the veggie mixture on the sheet pan. Bake for 40-45 minutes until chicken is cooked through.