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
125.0 grams
Chicken Breast
- Time : 35.0 mins |
- Calories: 366.0 kcal |
- Protein : 42.0 g |
- Fat : 17.0 g |
- Carb. : 11.0 g
Your Pantry Essentials
Utensiles: baking tray or roasting pan | pan |
Eqipment: oven |
Pantry: salt and pepper | your preferred cooking oil |
Eqipment: oven |
Pantry: salt and pepper | your preferred cooking oil |
Prepare your 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.
Green Zucchini: wash, dry and cut into medium dices
Carrots: wash, dry and cut into medium dices
Spinach: wash and dry
Cheddar Cheese: grate.
Leave the chicken out of the fridge for at least 15 minutes prior to cooking, so that it comes to room temperature.
Green Zucchini: wash, dry and cut into medium dices
Carrots: wash, dry and cut into medium dices
Spinach: wash and dry
Cheddar Cheese: grate.
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 the Chicken and the Vegetables
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 for seasoning and Serve.
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 for seasoning and Serve.