• 1 kg baby potatoes, halved or quartered, depending on size
  • 2 bulbs fennel, sliced
  • 2 red onions, sliced
  • 1 tbsp olive oil
  • 4 chicken breast fillets
  • 100 g light soft cheese with garlic and herbs
  • 1 unwaxed lemon, halved and thinly sliced
  • 200 g plum tomatoes, chopped
  • 0.5 bunch spring onions, trimmed and finely sliced
  • 1 red chilli, deseeded and finely chopped
  • 1 tsp caster sugar
  • 1 tsp red wine vinegar


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Put the potatoes, fennel and red onions in a baking dish, drizzle with the olive oil and cook in the oven for 25 minutes.

  2. 2

    Meanwhile, using a sharp knife, make a horizontal slit in the side of each chicken breast fillet to form a pocket. Stuff each pocket with the soft cheese.

  3. 3

    Reduce the oven temperature to 180°C, fan 160°C, gas 4. Arrange the chicken on top of the vegetables in the baking dish; top with lemon slices. Return to the oven and cook for a further 20 minutes until the chicken is cooked through with no pink colour remaining.

  4. 4

    Meanwhile, combine the tomatoes, spring onions and chilli in a bowl. Whisk together the sugar and vinegar, season with black pepper and mix into the tomato mixture. Scatter over the top of the dish and serve.

Nutritional Details

Each serving provides
  • Energy 1947kj 465kcal 23%
  • Fat 5.9g 8%
  • Saturates 2.6g 13%
  • Sugars 11.5g 13%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 352kj/84kcal

Each serving provides

41.5g carbohydrate 7.4g fibre 57.8g protein

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