How to Cook Juicy Chicken Pockets With Feta and Zucchini

by H42EL -

High protein, low carb. Chicken stuffed with feta, lemon zest, sun dried tomatoes, garlic and parsley, on a bed of zucchini and cherry tomatoes. Serves 4.


  • 1 Organic lemon
  • 250 Grams Feta cheese
  • 100 Grams Sun Dried Tomatoes
  • 2 Garlic cloves
  • 10 Grams Parsley
  • 4 Chicken breasts
  • 4 Skewers
  • 20 Cherry tomatoes
  • 3 Zucchinis
  • 1 Bunch Rosemary
  • Salt and pepper
  • Olive oil
  • Rape seed oil
  • Bread
  • Instructions

    Step 1

    This is what we're cooking. There are two main parts- the filling for the chicken, and the bed on which it is served. First we'll make the filling.

    Step 2

    Get the zest from one lemon. Be sure to use an organic, uncoated lemon and wash it well first. (This is the bowl we'll use for the filling.)

    Step 3

    Finely dice the feta cheese (250g)

    Step 4

    Finely slice the sun dried tomatoes (100g). The ones soaked in olive oil are best, if you can only find dry ones, soak them in olive oil the day before if you can.

    Step 5

    Chop the two garlic cloves

    Step 6

    If you've got a curved knife you can chop like this.

    Step 7

    Same for the parsley

    Step 8

    All chopped? Throw it all in the bowl, but save half of the garlic and parsley for later (see step 16)

    Step 9

    Mix well

    Step 10

    Preheat the oven so it'll be hot when we need it. Set to 200°C, or 180°C if using a convection/fan oven (390°F/355°F)

    Step 11

    Cut pockets into the chicken breasts. You'll need a sharp knife. Ideally try to buy large chicken breasts so they're easier to fill.

    Step 12

    Fill the chicken and don't worry if it overflows.

    Step 13

    Use the skewers to seal it so the filling doesn't fall out as easily.

    Step 14

    Ok leave the chicken, wash your hands and let's make the bed 😜 Quarter the cherry tomatoes.

    Step 15

    Chop the rosemary and dice the 3 zucchinis. You could also add thyme or other herbs you like.

    Step 16

    Throw it all in a baking tray along with the rest of the garlic and parsley you saved from step 8. Add salt and pepper to taste. Mix well.

    Step 17

    Drizzle with olive oil and put in the oven while you do the next step (so it'll be in the oven for about 5 minutes)

    Step 18

    Heat up some oil in a pan (ideally rape seed oil as it withstands higher temperatures) and fry the chicken for 2 minutes on each side.

    Step 19

    It'll be done on the surface and still raw in the middle.

    Step 20

    Take the tray out of the oven and put the chicken on top.

    Step 21

    Add any leftover filling onto the bed.

    Step 22

    Put in the preheated oven for 15-20 minutes. 200°C, or 180°C if using a convection/fan oven (390°F/355°F)

    Step 23


    Step 24

    Spoon out the zucchini/tomato bed, put the chicken on top and serve with a slice of the lemon and some bread.

    Step 25

    Take out the skewer and cut through the thickest part to make sure the chicken is done. Enjoy the juicy, zesty, healthy goodness! ☺️