Preheat your oven to 375°F (190°C). Have a baking dish ready and lightly grease it.

Pat the chicken dry with paper towels. Using a sharp knife, carefully slice a pocket into each breast—horizontally, being careful not to cut all the way through.

In a skillet, warm the olive oil over medium heat. Add the garlic and sauté for about 30 seconds until fragrant. Add the spinach and cook just until it wilts and any extra moisture evaporates. Remove from heat and let cool slightly.

In a bowl, mix the cooled spinach with feta, oregano, salt, pepper, and lemon juice. This will be your filling.

Stuff each chicken breast with about a quarter of the filling. Use toothpicks if needed to keep the filling inside.

Place the stuffed breasts in the prepared dish. If there is any leftover filling, distribute it around the chicken.

Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear.

If you’d like a little extra color, switch to broil for 2–3 minutes at the end, watching closely so the filling doesn’t burn.

Let the chicken rest for 5 minutes, then slice and serve. Optional: sprinkle with fresh herbs for a pop of color.