Low Carb Cheese and Spinach Stuffed Chicken Breast
6.0 grams
Salted Butter
30.0 grams
Cheddar Cheese
1.0 grams
Dried Thyme
4.0 grams
Dijon Mustard
63.0 grams
Spinach
38.0 grams
Green Zucchini
63.0 grams
Carrots
200.0 grams
Chicken Breast
- Time : 35.0 mins |
- Calories: 366.0 kcal |
- Protein : 42.0 g |
- Fat : 17.0 g |
- Carb. : 11.0 g
: Your Kitchen Essentials
Utensils: Baking Tray or Roasting Pan | Pan |
Equipment: Oven |
Pantry: Salt | Pepper | Your preferred cooking oil |
Equipment: Oven |
Pantry: Salt | Pepper | Your preferred cooking oil |
: Prepare the Ingredients
Pre-Heat Oven to 350°F /175°C/Gas Mark 5.
Leave the chicken out of the fridge for at least 15 minutes prior to cooking, so that it comes to room temperature.
Wash and dry the vegetables prior chopping (as required):
- Green Zucchini: cut into medium dices
- Carrots: cut into medium dices
- Spinach: just wash and dry.
Leave the chicken out of the fridge for at least 15 minutes prior to cooking, so that it comes to room temperature.
Wash and dry the vegetables prior chopping (as required):
- Green Zucchini: cut into medium dices
- Carrots: cut into medium dices
- Spinach: just wash and dry.
: Stuff the Chicken
Season the chicken with salt, pepper and dried thyme. Split it in the middle to form a pocket, be careful not to split it completely. Spread dijon mustard on the inside of the chicken. Divide the spinach and cheese evenly between each breast and stuff them into the chicken breasts. Use toothpicks to hold the breasts together as they bake in the oven.
: Cook, Plate and Serve
Lightly grease a roasting pan or baking tray. Place carrots, zucchini at the bottom.
Heat some oil in a pan. Once the pan is hot enough, place the chicken breasts in the pan and lightly colour both sides. Then transfer to the roasting pan / baking tray with vegetables, along with any of the pan juices.
Bake for about 20 minutes.
Once the chicken and vegetables are done, keep the chicken aside to rest for 5 minutes. Toss the vegetables in butter while they’re still warm. Check and adjust the seasoning.
Plate and Serve:
Plate the chicken and vegetables and serve hot.
Heat some oil in a pan. Once the pan is hot enough, place the chicken breasts in the pan and lightly colour both sides. Then transfer to the roasting pan / baking tray with vegetables, along with any of the pan juices.
Bake for about 20 minutes.
Once the chicken and vegetables are done, keep the chicken aside to rest for 5 minutes. Toss the vegetables in butter while they’re still warm. Check and adjust the seasoning.
Plate and Serve:
Plate the chicken and vegetables and serve hot.