Chicken Spinach Stuffed Peppers

• 150 g skinless chicken breast
• 50 g baby spinach
• 1 tbsp fresh lemon, zest and juice
• 1 tbsp plain Greek yogurt
• 1 cloves garlic cloves, finely chopped
• 1 tbsp extra-virgin olive oil

Directions

1. 1Prepare Chicken Spinach Stuffed Peppers by measuring skinless chicken breast, baby spinach and fresh lemon, zest and juice before starting; cut ingredients as specified.
2. 2Prepare and combine the measured ingredients as listed; spread them in one even layer so they cook at the same rate.
3. 3Bake at 200°C (180°C fan) for 30 minutes, turning the tray halfway, until golden and cooked through. Poultry must reach 74°C; fish should reach 63°C and flake easily. Check that the centre reaches 74°C before serving.
4. 4Rest for 5 minutes, add the fresh finishing ingredients and divide into the stated number of servings.