Baked Avocado Chicken and Vegetables
4 ounces skinless chicken breast (4 blocks protein)
1 cup of cooked zucchini (1/2 block carbohydrate)
1/2 cup of sliced carrots (1/2 block carbohydrate)
1 1/2 cups green beans (1 block carbohydrate)
1 cup tomato sauce (2 blocks carbohydrate)
1 tablespoon avocado (1 block fat)
2 tablespoons light cream cheese (1 block fat)
2/3 teaspoon olive oil (2 blocks fat)
Mash up the avocado, then mix it with the cream cheese.
Slice the chicken to make a pocket.
Put the cream cheese/avocado mixture into this pocket and seal with toothpicks.
Put chicken in a baking tray and drizzle the olive oil over it.
Bake for 30 minutes at 200 degrees Celcius, fan forced oven, which is roughly 375 F.
Spray a nonstick pan with vegetable spray.
Saute vegetables until tender, add tomato sauce and heat through.