Goats Cheese Stuffed Chicken with Lemony Greens

Leafy greens are the king of healthy vegetables, full of fibre, vitamins and minerals to help keep your body healthy and strong.  This dish has been made with pointed cabbage, but other leafy greens you could use are:

  • Kale
  • Swiss chard
  • Spinach
  • Romaine or gem lettuce
  • Watercress
  • Etc…

1 serving / calories per serving = 330 cals

Macros:

  • FAT – 18g
  • CARBS – 7g
  • PROTEIN – 34g

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Ingredients:

  • 120g chicken breast
  • 100g spring greens
  • 50g goats cheese
  • 1 clove garlic, sliced
  • ¼ lemon
  • 1 tsp. dried thyme
  • 1 tsp lucy bee coconut oil
  • salt and pepper

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 How to cook:

  1. Pre-heat oven to 180°c fan / 200 c electric / gas mark 6.
  2. Mix together the goats cheese and dried thyme, with a pinch of salt and pepper.
  3. Cut pockets into the side of the chicken breast with a sharp knife and stuff with the goats cheese mixture. Place in an oven proof dish and cook in the middle of the oven for around 20 minutes or until the juices of the chicken run clear
  4. 5 minutes before the chicken is due to be finished; steam your leafy greens for 3 – 5 minutes.
  5. Whilst the greens are steaming, heat the coconut oil in a large wok and add the sliced garlic, stirring for just 1 minute before adding the now wilted greens. Cook for a further minute, squeezing over the lemon as you go.
  6. Remove the chicken and serve with the greens

Great hot or cold saved for later, enjoy.

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Screenshot 2015-10-28 09.38.24

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