2) Season chicken with salt & pepper, roll spinach and feta cheese in chicken into a ball, and brown the chicken. Add a splash of white wine and put a lid over the chicken to let it steam through. Cook rice, replacing water with coconut milk, while cooking chicken.
3) I served the stuffed chicken over the rice, with a vegetable side. I still had leftover zucchini chips.
Surprisingly, this meal did not take that long to make. However, I’d still recommend making it on a Friday or Monday. Why, you ask? Monday because you need a reward for starting the week, and Friday because you have enough energy to cook from your excitement that it’s the start of the weekend.