The Thin Kitchen


Spinach and Basil stuffed Chicken


This recipe has become one of my favorites! It is easy to prepare and is extremely healthy. I have been cooking a lot of chicken lately and find this one to be extra moist and flavorful (with little fat or calories).

I cooked this last night with the help of my boyfriend. I prepare the filling while he was in charge of cooking the chicken. I paired this dish with couscous and chopped tomatoes.


Spinach and Basil stuffed Chicken

Yields 4 servings \\ Prep time 10 minutes \\ Cooked time 25 minutes


  • 4 boneless and skinless chicken breast halves
  • 2 cups fresh spinach leaves
  • 1/4 cup fresh basil leaves
  • 1/3 cup Gruyere cheese
  • 1 Tbsp olive oil
  • Salt and pepper to taste


1. Preheat oven to 350 degrees F. Line a baking sheet with foil. Using a sharp knife, cut each chicken breast in half horizontally through the thickest portion, to the opposite side. You should make this into a pocket large enough to hold the spinach filling. Do Not cut all the way through! Season both sides of chicken with salt and pepper.

2. In a small food processor combine the spinach, basil and cheese. Add salt and pepper to taste. Cover and process until well mixed. Spread mixture into the filling of the chicken breasts.

3. Heat olive oil in large skillet over medium heat. Cook chicken in hot skillet for 4-5 minutes or until brown, turning once. Place chicken on prepared baking sheet. Bake for 20-25 minutes or until chicken is cooked through. Serve with quinoa and diced tomatoes. Enjoy :)





Cucumber Salad


This salad is super refreshing and light, perfect for a hot day. This pairs well with the Greek Beef Kabobs and Tabbouleh. Enjoy!

Cucumber Salad


Yields 3 cups // Prep time 10 minutes


  • ½ cup plain fat-free Greek yogurt
  • 2 cloves garlic, minced
  • ½ tsp dried dill weed
  • ½ tsp finely shredded lemon peel
  • ¼ tsp salt
  • Dash of cayenne pepper
  • 2 cups cucumber, thinly sliced
  • ½ cup red onion, slivered


  1. In a medium bowl, stir together yogurt, garlic, dill, lemon, salt and cayenne pepper.
  2. Stir in cucumber and red onion. Serve with Greek Beef Kabobs and tabbouleh.




Greek Beef Kabobs


There’s nothing better than a barbecue on a warm summer day. This past Sunday, Matt and I hosted a last-minute dinner gathering for my neighbors. These Greek beef kabobs were perfect for entertaining and tasted fantastic! They pair well with cucumber salad and fresh tabbouleh.  


Greek Beef Kabobs

Yields 4 servings // Prep time 45 minutes // Grill time 10 minutes


  • 2 Tbsp balsamic vinegar
  • 2 tsp extra virgin olive oil
  • 2 tsp lemon zest
  • 1 tsp dried oregano, crushed
  • 2 cloves garlic, minced
  • ¼ tsp black pepper
  • 1 pound boneless beef top sirloin steak
  • 1 large red bell pepper, seeded and cut into 1 1/2 –in pieces
  • 1 medium red onion, halved crosswise and cut into wedges
  • Kabob skewers, soaked in water for 20 minutes
  • 1 recipe cucumber salad
  • 1 recipe Tabbouleh


  1. In a shallow dish, whisk together vinegar, oil, lemon, oregano, garlic, ¼ tsp salt and black pepper. Trim fat from meat. Cut meat into 1 ½-inch pieces. Add meat, bell pepper and onion to vinegar mixture; toss to coat. Alternately thread meat, pepper and onion onto skewers.
  2. For a charcoal or gas grill, place kabobs on the rack of a covered grill directly over medium heat. Grill for 10 to 12 minutes or until meat reaches desired doneness, turning once halfway through grilling. Serve kabobs with cucumber salad and tabbouleh.  





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