How to make StuffedChicken
Prep
time: 15 minutes | Cook time: 60 minutes | Serves 4
1/2 cup fresh green beans, trimmed, blanched, and
cooled.
1/2 cup cherry tomatoes, halved.
1/4 red onion finely chopped.
1/2 clove garlic, minced.
1 tsp. balsamic vinegar
Freshly ground black pepper, to taste
2x small skinless chicken breasts
2 tbsp. low-fat spreadable cheese
1/2 cup cherry tomatoes, halved.
1/4 red onion finely chopped.
1/2 clove garlic, minced.
1 tsp. balsamic vinegar
Freshly ground black pepper, to taste
2x small skinless chicken breasts
2 tbsp. low-fat spreadable cheese
1. To make the green bean and tomato salad:
Combine the green
beans, cherry tomatoes, onions, garlic, and balsamic vinegar in a bowl. Season well with freshly ground black pepper. Set aside to chill for an hour. Preheat the oven to 400°F and line a baking tray with parchment paper.
beans, cherry tomatoes, onions, garlic, and balsamic vinegar in a bowl. Season well with freshly ground black pepper. Set aside to chill for an hour. Preheat the oven to 400°F and line a baking tray with parchment paper.
2. Cut a slit in the chicken breasts to form a
pocket. Season well with black pepper and stuff 1 tbsp. Cheese into each
cavity. Secure with a toothpick if needed. Bake for 35 to 40 minutes,
or until the chicken is cooked through. Serve with the green bean and
tomato salad.
Per
serving:
Calories: 140 kcal, Protein: 20g, Total Carbs: 7g, Dietary Fibers: 2g, Total Fat: 4g
Calories: 140 kcal, Protein: 20g, Total Carbs: 7g, Dietary Fibers: 2g, Total Fat: 4g
