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Main dishes
Stuffed Chicken Pockets with Vegetables
Juicy chicken fillets packed with fresh vegetables, green peas, and cheese under a yogurt sauce. A great option for a healthy and light hot dish for lunch or dinner.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Cut deep pockets into the chicken breasts.
2
Season the fillets with salt, pepper, and oregano, drizzle with olive oil, and let them marinate briefly.
3
For the filling, mix the diced tomato and bell pepper, thawed peas, yogurt, 50 g of cheese, salt, pepper, and oregano.
4
Stuff the filling into the chicken pockets and bake in the oven at 200°C for 35 minutes.
5
Remove from the oven, top with the remaining cheese (30 g), and return to the oven for another 5 minutes.
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