Juicy Chicken with Roasted Vegetables
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An easy pop-in-the-oven and forget about it recipe.
Servings Prep Time Cook Time
1 0 mins 0 mins
Ingredients
Directions
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.
Nutrition summary
There are 495 calories in 1 serving of Juicy Chicken with Roasted Vegetables.
Calorie split: 26% fat, 23% carbs, 52% protein.
Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories
495
 
% Daily Values*
Total Fat
14.11g
18%
Saturated Fat
4.43g
22%
Trans Fat
0.06g
Polyunsaturated Fat
2.106g
Monounsaturated Fat
5.328g
Cholesterol
153mg
51%
Sodium
615mg
27%
Total Carbohydrate
28.01g
10%
Dietary Fiber
5.5g
20%
Sugars
9.62g
Protein
64.03g
Vitamin D
1mcg
5%
Calcium
127mg
10%
Iron
3.39mg
19%
Potassium
1599mg
34%
Vitamin A
631mcg
70%
Vitamin C
197.8mg
220%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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