Mediterranean Lemon Chicken Braid with Spinach Rice, Olives and Feta

Name: Mediterranean Lemon Chicken Braid with Spinach Rice, Olives and Feta
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Cuisine: Comida Mediterránea
Ingredients: 1.3 lb chicken breasts; 1 cup cooked long-grain rice; 4 oz fresh spinach; 4 oz feta cheese; 1/2 cup pitted green olives; 1/2 cup red onion; 2 cloves garlic; 1 whole lemon; 1 tsp dried oregano; 1 tsp sweet paprika; 1/2 tsp black pepper; 3/4 tsp salt; 3 tbsp olive oil; 4 oz phyllo dough; 2 tbsp melted butter; 1/4 cup fresh parsley; 7 oz cherry tomatoes; 1/4 cup chicken broth

Chicken breasts butterflied and filled with a juicy mixture of spinach, rice, olives, and feta, braided with crisp phyllo pastry strips and baked until golden. An original Mediterranean recipe that looks impressive and works beautifully as a special main course.

30 minPrep

35 minCook

65 minTotal

4Servings

High Protein

Ingredients

Adjust servings

4 600 g chicken breasts (skinless ni hueso, abiertas en mariposa)
200 g cooked long-grain rice (cold or tibio)
120 g fresh spinach (chopped gruesa)
120 g feta cheese (desmenuzado)
80 g pitted green olives (chopped)
80 g red onion (finely chopped)
2 cloves garlic (chopped)
1 1 unit lemon (zest and 30 ml/2 tbsp of juice, divided)
2 g dried oregano
2 g sweet paprika
2 g black pepper
5 g salt (or to taste)
45 ml olive oil (divided)
120 g phyllo dough (approx. 6 leaves, descongeladas si estaban congeladas)
30 g melted butter (for brush the dough filo)
15 g fresh parsley (chopped)
200 g cherry tomatoes (whole)
60 ml chicken broth (for the bandeja of horneado)

Nutrition facts

per serving

498 kcal

Calories

39 g

Protein

24 g

Carbs

26 g

Fat

2.5 g

Fiber

21.5 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairy

Instructions

1
Preheat the oven to 200 °C / 400 °F. Lightly grease a baking tray or baking dish with a little of the olive oil.
2
In a large skillet over medium heat, warm 1 tablespoon of olive oil. Add the red onion and cook for 3 minutes until softened. Stir in the garlic and cook for 30 seconds more.
3
Add the fresh spinach to the skillet and cook for 1 to 2 minutes, stirring, until wilted. Remove from the heat and let it cool slightly for 3 minutes.
4
In a bowl, combine the cooked rice, the sautéed spinach mixture, feta cheese, green olives, parsley, half of the lemon zest, 1 tablespoon of the lemon juice, 1 tablespoon olive oil, 1/2 teaspoon dried oregano, 1/2 teaspoon sweet paprika, 1/4 teaspoon black pepper, and 1/2 teaspoon salt.
5
Season the chicken breasts on both sides with the remaining salt, remaining black pepper, remaining dried oregano, remaining sweet paprika, the rest of the lemon zest, and the remaining tablespoon of lemon juice.
6
Butterfly each chicken breast and fill it with one quarter of the rice mixture. Close each piece gently to help keep the filling in place.
7
Lay one sheet of phyllo dough on the work surface and lightly brush it with melted butter. Place another sheet on top and brush again. Cut the sheets into long strips about 2 cm / 3/4 inch wide. Repeat with all the phyllo dough.
8
Arrange several phyllo strips over each stuffed chicken breast, crossing and alternating them to create a braid or decorative wrap around the chicken. Brush the outside with the remaining melted butter.
9
Place the braided chicken breasts on the prepared tray. Scatter the cherry tomatoes around them and pour the chicken broth into the bottom of the tray, avoiding the top of the phyllo.
10
Bake at 200 °C / 400 °F for 30 to 35 minutes, or until the chicken is fully cooked and the phyllo is golden and crisp. If it browns too quickly, loosely cover with foil for the last 10 minutes.
11
Let rest for 5 minutes before serving. Serve each chicken braid with the roasted cherry tomatoes and a spoonful of the pan juices over the top.

Chef tips

For a more defined braid, keep the phyllo covered with a barely damp towel while you work so it does not dry out. You can also secure the ends with toothpicks and remove them before serving.

Substitutions

You can swap the feta for a crumbly goat cheese. Cooked brown rice can replace the long-grain rice, though the filling will be slightly firmer. Green olives may be replaced with black olives for a deeper flavor.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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