Bacon-Wrapped, Cheese-Stuffed Chicken with Roasted Veg

Sometimes you just need a quick and easy (but still delicious!) dinner and this one is an absolute winner! Low fat, low carb and low cost, this is the perfect midweek meal.

Salty bacon, juicy chicken and creamy, garlic goodness on the inside – there's nothing not to love! I served mine with broccoli and cherry tomatoes because they're some of my favourite veg to roast but use whatever you like…

Bacon-Wrapped, Cheese-Stuffed Chicken with Roasted Veg

Serves 2

oil

3 rashers back bacon, cut into strips

2 chicken breasts

2 tbsp. low-fat garlic cream cheese

200g tenderstem broccoli, halved

200g cherry tomatoes on the vine

1 tsp chilli flakes (optional)

sea salt and freshly ground black pepper

Preheat the oven to 200C and line a baking tray with tinfoil.

Make a pocket in each of the chicken breasts by cutting it almost in half lengthways. Divide the cream cheese between them, spreading it into the pocket. Wrap the bacon around the chicken to seal the filling inside then season with pepper.

Drizzle the lined tray with a little oil and spread it around - this will stop the chicken sticking. Lay the chicken breasts on the tray and bake in the preheated oven for 25 minutes.

When the chicken has had 15 minutes, add the broccoli and tomatoes to the tray along with the chilli flakes (if using), a little more oil and some salt and pepper.

Serve the chicken with the vegetables and the cooking juices.