Stuffed Chicken with Garlic Roasted Brocolli

Updated: Aug 6, 2019

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Ingredients (2 serves) :

  • 1 head broccoli florets, cut into small pieces

  • 2 tbsp olive oil 

  • 3 cloves garlic, minced

  • Salt/pepper 

  • 1 tbsp lemon juice 

  • 2 free range organic chicken breasts

  •  2 tbsp sun-dried tomatoes 

  • 30g Goats feta, crumbled 

  • 2 tbsp parsley

  • 1 tbsp olive oil 


  1. Preheat oven to 180 degrees. Pre-line a tray with baking paper.

  2. Slice the chicken breasts down the middle and place the sun-dried tomatoes, feta and parsley inside. Dash the olive oil on top and place in oven for 20-25 minutes until cooked to your liking (the juices of the chicken should run clear).

  3. In a large bowl, toss the broccoli with olive oil, salt, black pepper and garlic. Spread the broccoli in a single layer on a rimmed baking sheet. Place in oven after 10 minutes of the chicken cooking and bake until florets are tender enough to pierce with a fork and the edges are browning, about 15 minutes.

  4. After baking, squeeze lemon juice on broccoli florets before serving with a chicken breast.

** For males or physically active females, add an additional 1/2-1 cup brown or basmati rice.

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