e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Preheat oven to 180°C. Line a large baking tray with baking paper. Place kumara on tray and spray with oil. Roast for 25-30 minutes or until golden.
2 Meanwhile, combine ricotta, capsicum, olives and basil in a small bowl. Season with ground black pepper. Slice a deep pocket into each chicken breast, being careful not to cut all the way through. Stuff each pocket with ricotta mixture and secure with a toothpick.
3 Spray a large, non-stick frying pan with oil and place over a high heat. Cook chicken for 2 minutes each side or until golden brown. Transfer chicken onto a large baking tray and bake for 10-12 minutes or until cooked through.
4 Divide chicken and kumara among 4 serving plates and 2 lunchboxes. Dollop some pesto on chicken and serve with veges.
NOTE: Nutrition information, time to make and costings apply to main dinner recipe only.
Serves: 2
Cost per serve: $1.76
Time to make: 5 minutes
2 serves leftover Ricotta and capsicum-stuffed chicken
2 cups salad greens
1 tablespoon lemon juice
Step 1 Warm chicken in microwave for 1 minute before slicing. Slice chicken in 1cm-thick slices. Toss with leftover kumara, cooked veges and salad greens.
Step 2 Whisk together pesto and lemon juice. Drizzle salad with pesto dressing.
Tip: If you want a hot lunch, warm the rest of the salad for 1 minute. You can also add your favourite balsamic dressing.
Make it gluten free: Check store-bought basil pesto is gluten free.
Calories 519 cal
Kilojoules 2170 kJ
Total fat 16 g
Saturated fat 4 g
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