Stuffed Chicken with Roasted Veg

Nutrition per serving

Calories1,012 kcal
Protein93.2 g
Carbs31.5 g
Fats55.8 g
Saturated Fat12.8 g
Monounsaturated Fat14.1 g
Polyunsaturated Fat4.9 g
Sugars7.4 g
Fiber6.1 g
Sodium1,360 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

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

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