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Stuffed Chicken Breast with Crispy Broccoli

Yields3 ServingsPrep Time10 minsCook Time45 minsTotal Time55 mins

An easy throw-together meal to please the whole family. Make a few extra servings for lunch the next day if you can also serve with a green salad for a lighter meal!

Stuffed Chicken Breast
 0.5 tbsp Changing Habits Coconut Oil
 2 rashers of bacon
 3 chicken breasts
 150 g goats cheese
 1 tbsp fresh thyme
 1 cup fresh spinach, chopped
 100 g sundried or semi-dried tomatoes, diced
 Changing Habits Seaweed Salt to taste
 Changing Habits Pepper to taste
 Sprinkle of paprika (optional)
 1 large sweet potato, chopped
 1 large head of broccoli, cut into florets
 1 tbsp Changing Habits Coconut Oil
 Changing Habits Seaweed Salt to taste
 Changing Habits Pepper to taste
 1 clove garlic, mined

Preheat oven to 180 degrees Celsius and line a baking tray with baking paper.
Heat a fry pan on a medium-high heat and add 1/2 a tablespoon of coconut oil.


Trim the chicken breasts and place them on the baking tray. Cut 5 slits into each breast.


Fry the bacon until it starts to become crispy. Remove from the pan and place onto paper towel to remove the excess oil. Dice once cooled.


In a bowl, mix together the goats cheese, bacon, thyme and spinach and season with salt, pepper and paprika.


Push the goats cheese mixture into each of the slits in the chicken.


Cut the sweet potato and place on the tray with the chicken and bake for 45 minutes.


In a bowl combine the broccoli, oil, garlic and salt and pepper. Place the broccoli in the oven for the last 20 minutes of the chicken and sweet potato cooking time.

Nutrition Facts

Servings 3