Juicy Chicken with Roasted Vegetables
An easy pop-in-the-oven and forget about it recipe.
Servings: 1
Average Rating: Average FatSecret member ranking
  1. Slice lengthways down the chicken breast to create a 'pocket' to stuff.
  2. Mix the defrosted spinach with the fat free cream cheese in a cup. Stuff the chicken breast with the mixture.
  3. Wrap the chicken breast in the bacon ensuring that the stuffing is covered.
  4. Place the chicken breast in a shallow oven proof dish that has been sprayed with low-fat oil spray.
  5. Chop all the vegetables (and add any others you like) and add to the oven dish around the chicken. Spray lightly with low-fat oil spray.
  6. Season with mixed herbs, salt, pepper and anything else you like.
  7. Cover with foil and put in an oven for about 40 minutes on 340 °F (170 °C). Leave covered for chicken to remain moist or remove foil to turn bacon crunchy.
Nutrition summary

There are 495 calories in 1 serving of Juicy Chicken with Roasted Vegetables.
Calorie split: 26% fat, 23% carbs, 52% protein.

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