Stuffed chicken breast with baby carrots and creamy potato salad
- 600g skinless chicken breasts
- ¼ teaspoon ground cumin
- ¼ teaspoon paprika
- 5 cups roughly chopped spinach
- 2 cloves garlic, crushed
- ½ teaspoon chilli flakes
- 120g light cream cheese, at room temperature
- 50g finely grated parmesan
- 500g baby carrots
- 2 tablespoons orange juice
- ¼ cup fresh thyme, plus extra to serve
- Potato salad
- 500g baby potatoes
- 8 cups (120g) baby rocketarugulaX
- 1 cup low-fat plain yoghurt
- ¼ cup fresh mint
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.
Nutrition Info (per serve)
Total fat 16g
–Saturated fat 7g
Dietary fibre 8g
Make it gluten free: Check ground spices and cream cheese are gluten free.
Make it low FODMAP: Omit garlic and use one tablespoon garlic-infused oil. Use plain lactose-free yoghurt.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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