Stuffed Chicken with Roasted Veg
Nutrition per serving
Calories | 1,012 kcal |
Protein | 93.2 g |
Carbs | 31.5 g |
Fats | 55.8 g |
Saturated Fat | 12.8 g |
Monounsaturated Fat | 14.1 g |
Polyunsaturated Fat | 4.9 g |
Sugars | 7.4 g |
Fiber | 6.1 g |
Sodium | 1,360 mg |
Ingredients
Chicken Thigh | |
Cream Cheese | |
Cheddar Cheese | |
Green Onions/Spring Onions or Scallions (including tops and bulb) | |
Bacon (low sodium) | |
Brussels Sprouts | |
Sweet Potato | |
Olive Oil | |
Garlic | |
Ground Cumin | |
Garlic Salt |
For the veg:
1. Preheat the oven to 200 C (390F) and line a baking dish with foil
1. Preheat the oven to 200 C (390F) and line a baking dish with foil
2. Trim and cut the Brussels and place into a large bowl
3. Peel and dice the sweet potato and place into the bowl
4. Add the garlic, olive oil, cumin, garlic salt, and a pinch of salt and pepper, then stir to coat the veg
5. Place the veg onto the baking dish and bake in the oven for 40-45 minutes
For the chicken:
1. Line a baking tray with foil
For the chicken:
1. Line a baking tray with foil
2. Mix together the cream cheese, grated cheese and green onion, then put into the middle of each piece of chicken
3. Roll up the chicken thigh and wrap around the bacon, then place on the baking tray and bake in the oven for 30 minutes
4. Broil the topside for 5 minutes, then turn over and broil for another 3 minutes