Easy Herbed Chicken Roulade with Spinach and Feta Recipe

Ingredients

• 2 large chicken breasts (about 8 oz each)
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 medium sweet potatoes, cut into wedges
• 1 tablespoon balsamic vinegar
• 1 teaspoon smoked paprika

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a skillet, heat olive oil over medium heat. Add chopped spinach and sauté until wilted, about 2-3 minutes. Remove from heat and let cool slightly before mixing in the feta cheese.
3. Place the chicken breasts between two sheets of plastic wrap. Pound them to a uniform thickness using a meat mallet or rolling pin.
4. Season both sides of the chicken with garlic powder, onion powder, oregano, salt, and black pepper.
5. Spread the spinach and feta mixture evenly over each chicken breast. Roll up tightly and secure with toothpicks.
6. Toss the sweet potato wedges with balsamic vinegar, smoked paprika, and a pinch of salt. Spread them on a baking sheet.
7. Place the chicken roulades on another baking sheet. Roast both the chicken and sweet potatoes in the preheated oven for about 20 minutes, or until the chicken is cooked through (internal temperature at least 165°F) and the sweet potatoes are tender.
8. Remove the chicken from the oven, let it rest for 5 minutes before slicing. Serve the sliced roulade alongside the roasted sweet potatoes.