Greek Stuffed Chicken

This recipe was inspired by our all-time fave, Primavera Stuffed Chicken. The trick to both is cutting the veggies SUPER thin. If you've got a mandoline, now's the time to use it!
Greek Stuffed Chicken


  1. 3 tbsp. extra-virgin olive oil
  2. 1 tbsp. lemon juice
  3. 1 tbsp. chopped dill, plus more for garnish
  4. 1 tbsp. chopped parsley, plus more for garnish
  5. 2 cloves garlic, minced
  6. Kosher salt
  7. Freshly ground black pepper
  8. 4 skinless boneless chicken breasts
  9. 1 zucchini, halved and thinly sliced
  10. 2 medium tomatoes, halved and thinly sliced
  11. 1/2 red onion, sliced into half moons
  12. 2 lemons, halved and thinly sliced
  13. 1 c. crumbled feta
  14. 1 c. shredded mozzarella


  • Preheat oven to 400ยบ. Place chicken on a cutting board and make 5 slits in each breast, being careful not to cut through completely. Transfer to a small baking sheet.
  • In a small bowl, whisk together olive oil, lemon juice, dill, parsley, and garlic. Drizzle over chicken breasts, making sure olive oil mixture gets in the slits. Season with salt and pepper.
  • Stuff each chicken breast with zucchini, tomatoes, red onion, and lemons. Sprinkle crumbled feta and mozzarella on top.