Cream cheese stuffed chicken with oven-roasted vegetables and rice
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Stuffed chicken with oven-roasted vegetables
Looking for a satisfying meal that’s both delicious and easy to make? Try our cream cheese stuffed chicken, served with savoury oven-roasted vegetables and rice. This dish combines rich flavours and comforting textures, perfect for any dinner occasion.
Ingredients - 4 servings
Cream cheese-stuffed chicken
4 chicken fillets
1 can (200 g) light cream cheese, garlic/herb flavour
6-8 sun-dried tomatoes (sliced/drained)
Oven-roasted vegetables
2 carrots
1 red onion
1 red pepper
4 garlic cloves
Other vegetables you like, for example: aubergine, courgette, cauliflower etc.
1 tbsp olive oil
1 tsp thyme
Salt/pepper
For serving
1 cup cooked wholegrain rice (approx. 200 g)
Nutritional content per serving
Energy 513 kcal
Protein 46 g
Carbohydrates 51 g
Fat 13 g
Method - 40 minutes
- Cook the rice according to the package.
- Preheat a frying pan and quickly brown the chicken fillets. Add salt and pepper to taste. Let cool for a minute.
- Mix the cream cheese and sun-dried tomatoes. Make a cut in each chicken fillet and fill them with the mixture. Set aside.
- Preheat the oven to 200 C/400 F/ Gas Mark 6. Chop the vegetables (leave the garlic cloves whole) and put them in a bowl. Mix with a little olive oil and spices. Pour into an ovenproof dish and roast in the oven for about 15 minutes.
- Add the chicken to the vegetable mixture and cook for a further 15 minutes.
- Serve the cream cheese-stuffed chicken with vegetables and rice.
Tip! Use the juice from the vegetable mixture as a sauce.
Enjoy!
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