150g Chicken breast skinless and boneless
1 medium zuccinni
50g low sodium feta - use goat if dairy intollerant
4 - 6 spinach leaves (silverbeat can be used, cut off the stem and use your discretion for size to wrap individual feta in)
Walden Farms Alfredo sauce
1/2 Tbsp Avocado oil or Olive oil
Pre-set oven 180 degrees C, cook about half an hour or until turning golden brown so not to dry the chicken out.
Slice chicken breast into a pocket, cut feta into small blocks, wrap feta blocks with spinach and insert into chicken pocket, place on baking tray and put no more than 1 Tbsp of oil on top of the chicken. Salt and pepper to your tasting. Put in hot oven.
Using a potato peeler or one of those new gadgets which is what I use, slice the zuccinni into long ribbons. In a saucepan, place the zuccinni and waldon farms dressing (zero carbs and zero calories) - about 2 tablespoons and toss gently so just heated, avoid cooking making sure the zuccinni is only warmed and al dente'.
Kcal 393, Carbs 7, Fiber 2, Protein 43, Fat 15, sugar 7