Stuffed Chicken Breast with Roasted Courgette Salad and Lemon Dressing

Pan-seared chicken stuffed with Manchego cheese served alongside roasted baby courgettes and a fresh zesty basil herb dressing.

Gluten-Free Chicken Stuffed High Protein Roasted

Estimated Nutrition

Calories

942.5

kcal / serving

942.5 kcal total

Carbs

12.1g

per serving

12.1 g total

Fat

76.2g

per serving

76.2 g total

Protein

54.8g

per serving

54.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Manchego Cheese

thinly sliced

Fruits

0.5

piece

Lemon

juice only, for salad

0.5

piece

Lime

juice only

0.5

piece

Lemon

juice only, for dressing

Meat

100

Chicken Breast

NutsSeeds

tbsp

Chives

finely chopped

Salt

to taste

Black Pepper

freshly ground, to taste

clove

Garlic

crushed to a paste

tbsp

Mint

chopped fresh

handful

Basil

fresh

OilsFats

tbsp

Olive Oil

for rubbing

tbsp

Olive Oil

for dressing

Vegetables

piece

Courgette

baby size

Method

Preheat the oven to 200°C.

Cut a pocket into the chicken breast and fill with Manchego and chives.

Rub the chicken with olive oil and season with salt and pepper.

Chargrill the chicken in a hot griddle pan for two minutes on each side until browned.

Transfer chicken to the oven and roast for 15-20 minutes until cooked through.

Mix salad ingredients in a bowl, season, and place on a baking sheet.

Roast the courgettes in the oven for 12 minutes until cooked through.

Blend oil, lemon juice, and basil in a food processor until smooth and season to taste.

Serve the chicken on top of the courgettes and drizzle with the dressing.