Stuffed Chicken Breast with Roasted Veggies – Sheet Pan Meal

Prep: 15 min

Cook: 20 min

Total: 35 min

Ingredients

Chicken

1.5 lb chicken breasts (3 breasts)
2 teaspoons garlic powder
1 teaspoon onion powder
2 teaspoons dried thyme
- favorite dried herb
pinch of mineral salt
fresh cracked pepper

Veggies

10oz cauliflower florets (small head)
600g red potatoes, diced
- 600g is roughly 4 red potatoes
2 tablespoon olive oil
2 teaspoons dried sage
- your choice of herb such as thyme, oregano, rosemary
pinch of sea salt & pepper

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5 tablespoons pizza or marinara sauce
2/3 cup reduced fat mozzarella (or pizza blend)
1/2 cup fresh basil, torn

Garnish

fresh basil, torn or chiffonade
- parsley

Steps

Step 1

Set oven to 410F/210C.

Step 2

Line a baking tray with parchment paper.

Add the veggies and seasoning and toss together in the sheet pan, ensuring every vegetable is covered with spice and oil.

Align the veggies along the perimeter of the sheet pan, making a hole in the center of the sheet pan for the chicken.

Step 3

Season chicken breasts.

Slice the chicken along the side of the thickest part of the breast, but do not cut all the way through. It should be a “semi-butterfly” cut to create a pocket.

Note: The pocket should be deep enough to stuff, so ensure adequate space for stuffing.

Step 4

Stuff the chicken pocket with cheese and basil.

Place the chicken breasts in the center of the sheet pan, then spoon the marinara on top of the chicken breasts.

Step 5

Roast for 18-20 minutes, or until the chicken is cooked through and theveggies are tender

Step 6

Enjoy immediately while the cheese is melted and pulls apart. Slice the chicken breasts for portioning and divide the veggies into equal servings.

Step 7

STORAGE: Store in airtight containers in the fridge for up to 4 – 5 days.