Veggie Stuffed Chicken Breasts

So much flavour, lots of colour, some work but well worth it!

Ingredients:

3 boneless chicken breasts
1 cup small broccoli florets 
1/2 cup sweet potato, cut in small cubes
1/4 cup finely diced red pepper
salt and pepper to taste
1  1/2 tsps garlic powder
1/4 tsp paprika
3/4 cup cheese, I used Monterey Jack
1 tbsp mayonnaise
1 tbsp vegetable oil

Place broccoli in a bowl with 1 tbsp water. Microwave 30 seconds on high. In another bowl microwave the sweet potato cubes in a couple tbsps of water for 1 - 1  1/2 minutes. Drain off any remaining water.

With a sharp knife slice chicken breasts down the middle lengthwise, but not all the way through, forming a pocket.

Season inside and out with salt, pepper, 1/2 tsp garlic powder and paprika. Mix together the cheese, mayo, 1 tsp garlic powder, broccoli, sweet potato and red pepper.

Fill the chicken pockets with the veggie/cheese mixture and hold together with toothpicks or wooden skewers. 

Not going to lie...this was not too easy!

You can sprinkle on a little more seasoning if you like.

Heat 1 tbsp vegetable oil in an oven-safe skillet.

Sear chicken 3 minutes on each side, then de-glaze the pan with 2-3 tbsps of water, broth or wine.

Cover skillet and bake in a 425 F oven for 15-18 minutes.

Let rest 5 minutes and serve with rice (and more veggies!)