Cream cheese stuffed chicken with oven-roasted vegetables and rice

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)  

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Nutritional content per serving 

Energy 513 kcal   

Protein 46 g  

Carbohydrates 51 g  

Fat 13 g

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Method - 40 minutes

1. Cook the rice according to the package. 
2. Preheat a frying pan and quickly brown the chicken fillets. Add salt and pepper to taste. Let cool for a minute. 
3. Mix the cream cheese and sun-dried tomatoes. Make a cut in each chicken fillet and fill them with the mixture. Set aside. 
4. 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. 
5. Add the chicken to the vegetable mixture and cook for a further 15 minutes. 
6. Serve the cream cheese-stuffed chicken with vegetables and rice.

Tip! Use the juice from the vegetable mixture as a sauce. 

Enjoy!