Stuffed Chicken Breast with Crispy Broccoli
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An easy throw-together meal to please the whole family. Make a few extra servings for lunch the next day if you like...you can also serve with a green salad for a lighter meal!
Stuffed Chicken Breast with Crispy Broccoli
Tessa
Rated 5.0 stars by 1 users
Category
Mains
Author:
Tessa
Servings
3
Prep Time
10 minutes
Cook Time
45 minutes
An easy throw-together meal to please the whole family. Make a few extra servings for lunch the next day if you like...you can also serve with a green salad for a lighter meal!
Ingredients
Stuffed Chicken Breast
-
1/2 tsp coconut oil
- 2 rashers of bacon
- 3 chicken breasts
- 150 g goats cheese
- 1 tbsp fresh thyme
- 1 cup fresh spinach, chopped
- 100 g sundried or semi-dried tomatoes, diced
- Changing Habits Seaweed Salt to taste
- Changing Habits Pepper to taste
- Sprinkle of paprika (optional)
Veggies
-
1 large sweet potato, chopped
- 1 large head of broccoli, cut into florets
- 1 tbsp coconut oil
- Changing Habits Seaweed Salt to taste
- Changing Habits Pepper to taste
- 1 clove garlic, minced
Directions
- Preheat oven to 180 degrees Celsius and line a baking tray with baking paper.
- Heat a fry pan on a medium-high heat and add 1/2 a tablespoon of coconut oil.
Trim the chicken breasts and place them on the baking tray. Cut 5 slits into each breast.
Fry the bacon until it starts to become crispy. Remove from the pan and place onto paper towel to remove the excess oil. Dice once cooled.
In a bowl, mix together the goats cheese, bacon, thyme and spinach and season with salt, pepper and paprika.
Push the goats cheese mixture into each of the slits in the chicken.
Cut the sweet potato and place on the tray with the chicken and bake for 45 minutes.
In a bowl combine the broccoli, oil, garlic and salt and pepper. Place the broccoli in the oven for the last 20 minutes of the chicken and sweet potato cooking time.
