BUY NOW Paring Knives, $22.10, amazon.
Lauren Miyashiro is the former Food Director of Delish. She graduated culinary school in 2016 and mastered the art of the Crunchwrap in 2017.
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Chicken breast gets a bad rep for being bland and boring, perhaps deservingly so. On it's own, it doesn't have a lot of taste. But stuff it with Greek salad-inspired ingredients, and you've got an insanely flavorful and fun weeknight dinner. We used feta, onion, and tomatoes (rather traditional ingredients) but took liberties by replacing cucumber with zucchini and adding mozzarella for extra creaminess. As for the technique? We looked to one of our all-time faves: 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!
Editor's Note: The introduction to this recipe was updated on December 23, 2020.
extra-virgin olive oil
lemon juice
chopped dill, plus more for garnish
chopped parsley, plus more for garnish
cloves garlic, minced
Kosher salt
Freshly ground black pepper
skinless boneless chicken breasts
zucchini, halved and thinly sliced
medium tomatoes, halved and thinly sliced
red onion, sliced into half moons
lemons, halved and thinly sliced
crumbled feta
shredded mozzarella
BUY NOW Paring Knives, $22.10, amazon.
Lauren Miyashiro is the former Food Director of Delish. She graduated culinary school in 2016 and mastered the art of the Crunchwrap in 2017.
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