Try out this quick and colourful recipe for a tasty mid-week meal.

What you need

Ingredients

  • 2 x chicken breasts
  • 1 x clove of garlic, diced
  • 1 x pack of cherry or vine tomatoes
  • 1 x pack green beans, trimmed
  • 1 x pack of tender stem broccoli
  • 50g of soft cream cheese
  • 1 tbsp dried oregano
  • 1 x Mash Direct Carrot & Parsnip (400g)
  • 1 x Mash Direct Red Cabbage & Beetroot (350g)

Recipe method

• Preheat oven to 220°C / 200°C fan / Gas mark 7

• Add the diced garlic to a small bowl along with the cream cheese, half the oregano and some seasoning.

• Take your chicken breasts and slice horizontally to create a pocket then add the garlic & herb cream cheese.

• Place the stuffed chicken in an oven-proof dish and scatter the tomatoes around the edges. Drizzle with olive oil and season with salt, pepper and the remaining oregano.

• Oven cook the stuffed chicken alongside the Carrot & Parsnip and Red Cabbage & Beetroot for approximately 20 - 25 minutes.

• Take a baking tray and add your green beans and tender stem broccoli, drizzle with olive oil and season with salt and pepper. Add the veg for the last 8 – 10 minutes of cooking time.

• Serve the chicken breast on a bed of Carrot & Parsnip with a serving of Red Cabbage & Beetroot along with the tomatoes and any remaining sauce to create a colourful summer dish!

You can watch this recipe.

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Make it a meal.

Cook

30 minutes

Skill

Easy

Serves

4

Cook

30 minutes

Skill

Easy

Serves

4

Cook

1 hour 30 minutes

Skill

Medium

Serves

2

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