Carb-Conscious Cheesy-Stuffed Chicken

Nutrition per serve

Ingredients

• 2pcs carrot
• 1pcs zucchini
• 1clove garlic
• 50g baby spinach leaves
• 50g feta
• 300g chicken breast fillet
• 5g mint and garlic seasoning
• 30ml olive oil
• 5ml dijon mustard

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line 2 oven trays with baking paper. Cut the carrots and zucchini into 2cm-thick wedges. Crush or finely chop 1 garlic clove (see Make it yours). Put the veggies on a lined tray, drizzle with 1 tbs olive oil, season with salt and pepper and toss to coat.
2. Step 2 — Prep filling
   Heat 2 tsp olive oil in a medium frypan over medium heat. Cook the spinach, tossing, for 1-2 mins until just wilted. Remove from the pan and drain on paper towel. Transfer to a board and coarsely chop. Crumble the feta into a large bowl. Add the spinach, garlic and 1 tsp dijon mustard. Season with pepper and stir to combine.
3. Step 3 — Stuff chicken
   Put the chicken flat on a board and put your hand on top. Halve horizontally, without cutting all the way through, then open up like a book. Top one side with the feta filling, then fold the other side over to enclose (if you have a few toothpicks on hand, use them to help secure the stuffed chicken).
4. Step 4 — Roast chicken and veggies
   Put the chicken on the remaining lined tray. Drizzle with 2 tsp olive oil and scatter over half the mint and garlic seasoning*. Season with salt and pepper and rub to coat. Roast the chicken on the upper oven shelf and the veggies on the lower shelf for 20 mins or until the chicken is cooked through. Set the chicken aside to rest for 5 mins.
5. Step 5 — Serve up
   Continue roasting the veggies for 5 mins or until golden and tender. Thickly slice the stuffed chicken. Divide the chicken and veggies among plates, spoon over the tray juices and enjoy!
6. Step 6 — Make it yours
   If you aren't a garlic lover, only chop ½ garlic clove.

Allergens

Sulfit, Milch, Sojabohnen