Main Ingredients:

• 8 large boneless, skinless chicken breasts (about 6–8 ounces each)
• 4 ounces feta cheese, crumbled
• 8 ounces fresh spinach, roughly chopped
• 1 cup sun-dried tomatoes, chopped (packed in oil for extra flavor)
• 2 cloves garlic, minced
• 1 cup kalamata olives, pitted and sliced
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup fresh parsley, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon salt (to taste)
• 1/2 teaspoon black pepper

For the Marinade:

• 1/4 cup olive oil
• 2 tablespoons lemon juice, freshly squeezed
• 1 teaspoon lemon zest
• 1 tablespoon balsamic vinegar
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes (optional for spice)

Optional Garnish & Sides:

• Fresh lemon wedges, for serving
• Extra chopped parsley, for garnish
• 1 cup cooked quinoa or couscous (to serve on the side)
• Steamed vegetables, such as zucchini and bell peppers, for an additional side

Suggested Variations:

• For a richer flavor, consider adding 1/4 cup pine nuts, toasted, to the stuffing mixture.
• If you prefer a creamier stuffing, a few tablespoons of cream cheese or ricotta can be incorporated into the filling.
• Swap sun-dried tomatoes with roasted red peppers for a different taste profile.
• For an olive-free version, try adding artichoke hearts, chopped finely.

Notes:

Ensure that the chicken breasts are even in thickness for uniform cooking. You could use a meat mallet to pound the chicken down before stuffing for tender results.