Stuffed chicken with sweet potato mash and roasted greens
- 4 skinless chicken breasts
- 1 shallot or ½ small red onion, finely diced
- 1/4 cup reduced-fat ricotta cheese
- 8 soft pitted prunes, roughly chopped
- Oil spray
- 600g kumarasweet-potatoX, peeled and cut into chunks
- 350g broccoli, cut into florets
- 350g brussels sprouts, halved
- 1 teaspoon sesame oil
- 1/4 cup flaked almonds
1 Heat the oven to 200°C/fan 180°C/gas 6 and line a large baking tray with non-stick baking paper. Cut a slit lengthways along each chicken breast to form a pocket. In a small bowl, combine the shallot or onion, soft cheese and prunes. Spoon a quarter of the filling into each pocket and push it in firmly. Put the chicken in the baking tray and spray with oil, then bake for 20–25 min until cooked.
2 Meanwhile, put the kumara in a medium pan, cover with boiling water and boil for 15 min or until soft. Drain, mash and keep warm.
3 Put the broccoli and sprouts in a lined baking tray and toss with the sesame oil and plenty of black pepper. Bake for 12–15 min until just tender and lightly golden. Add the almonds and cook for a further 3 min or until golden.
Serve the chicken with the kumara mash and roasted veg.
Nutrition Info (per serve)
Total fat 10.1g
–Saturated fat 2.5g
Dietary fibre 14.3g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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