Give the chicken breasts a rinse under water, then pat them dry with a paper towel.

Lay the breasts flat on a cutting board and use a sharp knife to carefully cut a slit (or “pocket”) into each breast.

Coat the outside of each breast with avocado oil and sprinkle with paprika, garlic powder, and sea salt. Place the breasts in a large casserole dish.

Heat 1 tablespoon of avocado oil in a large skillet over medium-high and add the onion. Saute, stirring occasionally, until the onion begins to soften, about 5 minutes.

Stir in the artichoke hearts, sun-dried tomatoes and kalamata olives, followed by the baby spinach. Cover the skillet for a couple of minutes to allow the spinach to wilt.

Stir in the feta cheese and mix well until the mixture is well-combined.

Scoop the stuffing mixture into each chicken breast. Bake on the center rack of the preheated oven for 35 to 45 minutes, or until the chicken is completely cooked through and reaches an internal temperature of 165 degrees Fahrenheit.

Serve Mediterranean Stuffed Chicken with your choice of side dishes and enjoy!