Chicken stuffed with peppers and onions

Chicken stuffed with peppers and onions

Nutritional Info

Fat per serving
2.1 g
Calories per serving


  • 4 x 110g skinless chicken breasts
  • 1 red onion, finely sliced
  • 1 red pepper, finely sliced
  • ¼ tsp chilli paste
  • 1 tsp vegetable stock powder
  • good handful of basil leaves
  • 2 tbsps low-fat yogurt

Cooking Instructions

  1. Preheat the oven to 200C, 400F, Gas Mark 6. Preheat a non-stick frying pan.
  2. Slice a pocket into the side of each chicken breast.
  3. Dry-fry the onion and pepper in the hot pan until soft. Add the chilli paste and mix well, then remove the pan from the heat and allow to cool.
  4. Place the filling inside the chicken breasts and arrange the breasts in a non-stick roasting tin. Bake in the oven for 25 minutes, or until cooked through.
  5. Meanwhile, place the stock powder and basil leaves in a blender with 2 tbsps boiling water, and blend until smooth. Add the yogurt and blend until all ingredients are combined.
  6. Remove the chicken from the oven, transfer to serving plates and pour the sauce over.
  7. Serve with either boiled noodles, potatoes or rice, plus any additional vegetables.


If you have some stuffing left over, place it under the chicken before baking.

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© 2010 Rosemary Conley Group