500 Calories or Less/ Dinner/ Lunch/ Mains/ Recipes

500 Calories or Less: Spicy Stuffed Chicken Breast

This is a delicious easy recipe and ready in just 30 minutes! Spicy stuffed chicken with rice couldn’t be easier to make and is a really interesting way with chicken that you might not have tried before. It is so quick to throw together, which means it’s super low hassle and you can get a nutritious, homemade dinner on the table in just half an hour. If you love spicy food, you can easily scale up the heat for it to have a real kick! This serves 4 people, but you can easily double up the ingredients if you need to feed more.

Being on a diet doesn’t mean missing out on your favourite treats. We’ve got lots of low calorie versions of classic meals including curry, stir-fries, sandwiches and more. To make your meals even healthier we recommend using an air fryer, we think that they’re a super easy way to ensure you’re eating well. And of course, we’d love to hear how you’re getting on with your 5:2 diet progress so feel free to comment below and let us know all about it.

500 Calories or Less: Spicy Stuffed Chicken Breast

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By Ben Serves: 4
Prep Time: 5 minutes Cooking Time: 25 minutes

This is a delicious easy recipe and ready in just 30 minutes!

Ingredients

  • • 3tbsp sliced jalapeño peppers
  • • handful chopped coriander
  • • handful of basil for garnish
  • • 25g spinach, chopped
  • • 100g Cheddar cheese, grated
  • • 4 chicken breasts
  • • 200ml chicken stock
  • • 2tsp olive oil
  • • 2 green peppers, chopped
  • • 150g basmati rice
  • • 2tsp Schwartz Fajita Seasoning
  • • 2x400g chopped tomatoes

Instructions

1

Heat the oven to 200C, gas 6. Chop the jalapeños, coriander, spinach and cheese, and mix together to form a paste. Chill in the fridge until needed.

2

With a sharp knife, make an incision in the plump side of each chicken breast to form a pocket.

3

Stuff 1tbsp of the spinach mix into each of the pockets and secure with a cocktail stick.

4

Put into a deep baking dish. Bake for 25 mins until cooked through.

5

Next, heat the oil in a pan and cook the peppers for 5 mins until just softened. Tip in the rice and Fajita seasoning, and fry for 2 mins.

6

Pour over the chopped tomatoes and stock, then bring to the boil. Turn down to a simmer and cook for 12 mins until cooked through.

7

Remove the cocktail sticks from the chicken and serve with the rice and peppers, plus some basil scattered over the top. Enjoy!

Nutrition

  • 467 Calories

Notes

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1 Comment

  • Carolyn
    February 22, 2019 at 2:48 pm

    I am always delighted to find new,healthy chicken recipes. This one looks like a winner !

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