Chicken stuffed with almond and tomato

Serves: 4

Time to make: 45 mins

Ingredients

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olive spray oil

1 bunch fresh coriandercilantroX

2 tablespoons almonds

2 tablespoons sun-dried tomatoes in water

1 small red chilli, chopped

2 tablespoons lime juice

4 skinless chicken breast fillets

500g potatoes, washed, sliced

1 large tomato, finely chopped

pepper, to season

½ bunch watercress, chopped

½ avocado, diced

125g can corn sweetcornXkernels, drained

¼ cup low-fat salad dressing

Instructions

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1 Preheat oven to 200°C. Spray a large baking dish with oil. Process half the coriander, almonds, tomatoes, chilli and lime juice in a food processor until thick.

2 Cut sides of each chicken breast and spoon sauce into pocket. Place chicken in baking dish. Spray with oil. Bake for 20-25 minutes, or until chicken is cooked through.

3 Microwave potatoes with 2 tablespoons of water for 4 minutes, or until just tender. Drain and cool. Spray a non-stick frying pan with oil. Cook potatoes over a medium-low heat until golden brown. Add tomato and cook for 1 more minute. Season with pepper.

4 Divide potatoes among 4 plates and top with a chicken fillet. To make side salad, toss watercress, corn and avocado in a bowl. Add dressing just before serving.

Variations

Make it gluten free: Use gluten-free salad dressing.

Nutrition Info (per serve)

Calories 468 cal

Kilojoules 1960 kJ

Protein 46 g

Total fat 20 g

Saturated fat 4 g

Carbohydrates 25 g

Sugar 4 g

Dietary fibre 5 g

Sodium 320 mg

Calcium 50 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.