Stuffed Chicken Breast

Lunch: 478kcal
51g protein, 27g fat, 12g carbs

140g fresh chicken breast, sliced inhalf (“butterfly”)
(or use a vegetarian chicken replacement)
20g red onion, finely chopped
small handful fresh coriander
1 rasher unsmoked back bacon
(or use a vegetarian bacon replacement)
1 tsp organic olive oil
50g tinned sweetcorn, drained
juice of 1/2 a lemon
75g avocado


1) Preheat oven to 180˚C/350˚F. Place a sheet of foil on a baking tray (enough to wrap around the chicken) then place the chicken on the tray.

2) Place the onion and coriander on the chicken. Season with salt and pepper then fold half of the breast over the other half to cover the onion and coriander. Wrap the bacon around the chicken. Place the chicken on the foil and drizzle with oil.

3) Cook for 15-20 minutes or until chicken is cooked right through.

4) Heat the sweetcorn in a saucepan for 3-4 minutes. Slice the avocado and sprinkle over the lemon juice to prevent the avocado flesh turning brown. Serve.