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This complete chicken and vegetable meal is low-carb and healthy for the whole family.
Ingredients (serves 4)
500g desiree potatoes, cut into 3cm pieces
olive oil cooking spray
4 single chicken breast fillets
30g baby spinach leaves
70g fresh shiitake mushrooms, thinly sliced (see note)
4 slices Jarlsberg light Swiss cheese
steamed green beans and lemon wedges, to serve
Preheat oven to 200°C. Line a large roasting pan with baking paper. Place potatoes into roasting pan in a single layer. Spray with oil. Season with salt and pepper. Toss to coat. Roast for 30 minutes.
Meanwhile, cut a slit through the middle of each chicken breast, making sure not to cut all the way through. Fill each chicken breast with spinach, mushrooms and cheese. Use a toothpick to secure closed.
Add chicken to roasting pan with potatoes. Roast for a further 15 minutes, or until chicken is cooked through.
Serve chicken and potatoes with beans and lemon wedges.
Shiitake mushrooms can be found in the fresh produce section of your supermarket. You can replace them with button mushrooms.
Super Food Ideas - April 2004, Page 30
Recipe by Alison Roberts
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