Stuffed chicken breast with baby carrots and creamy potato salad

Instructions

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1 Preheat oven to 180°C. Line a large oven dish with baking paper. Lightly spray chicken breasts with olive oil and sprinkle with spices. Using a sharp knife, cut a pocket into side of each chicken breast.

2 Meanwhile, into a large frying pan over high heat place ¼ cup water, spinach, garlic and chilli flakes. Cook until spinach is just wilted. Remove from heat and drain.

3 In a small bowl, combine cream cheese and parmesan with spinach mixture and spoon into chicken breast pockets. Place onto prepared oven dish and arrange carrots around chicken. Spray with olive oil, drizzle with orange juice and season with black pepper and thyme. Cook in oven for 20–25 minutes until chicken is cooked through.

4 In a large pot of water place potatoes and bring to a boil. Reduce heat and simmer for 12–15 minutes until tender. Drain and transfer to a medium bowl. Combine with rocket, yoghurt and mint leaves.

5 When chicken breasts are cooked, serve immediately with the potato salad, roasted carrots and extra fresh thyme.