|Servings||Prep Time||Cook Time|
|1||0 mins||0 mins|
|1.||Slice lengthways down the chicken breast to create a 'pocket' to stuff.|
|2.||Mix the defrosted spinach with the fat free cream cheese in a cup. Stuff the chicken breast with the mixture.|
|3.||Wrap the chicken breast in the bacon ensuring that the stuffing is covered.|
|4.||Place the chicken breast in a shallow oven proof dish that has been sprayed with low-fat oil spray.|
|5.||Chop all the vegetables (and add any others you like) and add to the oven dish around the chicken. Spray lightly with low-fat oil spray.|
|6.||Season with mixed herbs, salt, pepper and anything else you like.|
|7.||Cover with foil and put in an oven for about 40 minutes on 340 °F (170 °C). Leave covered for chicken to remain moist or remove foil to turn bacon crunchy.|
There are 495 calories in 1 serving of Juicy Chicken with Roasted Vegetables.
Calorie split: 26% fat, 23% carbs, 52% protein.
|Serving Size||1 serving|