Print this Recipe
Prep time: 20 Minutes
Cook time: 40 Minutes
Yield: Serves 4

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.

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