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This easy one-tray chicken combines creamy cheese, colourful vegetables, salsa and mild spices for a simple Mexican-inspired meal.
1.
Preheat the oven to 200°C/180°C fan.
2.
Slice each chicken breast horizontally through the middle, taking care not to cut all the way through, then open it out.
3.
Spread the cream cheese over the inside of each chicken breast. Add some of the sliced onion and pepper, then fold the chicken back over.
4.
Place the stuffed chicken breasts on a large baking tray. Arrange the broccoli, remaining onion and pepper, and baby tomatoes around the chicken.
5.
Drizzle the olive oil over the vegetables. Sprinkle the chilli powder and garlic powder over the chicken and vegetables, then toss the vegetables to coat.
6.
Spoon the salsa over the chicken and top each breast with the grated Cheddar.
7.
Bake for approximately 25–30 minutes, or until the chicken is cooked through and reaches 75°C in the thickest part.
8.
Scatter over the spring onions and serve.
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Storage information
Allow leftovers to cool, then refrigerate in an airtight container for up to 3 days. Reheat until piping hot throughout before serving.
Tip
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