Such is Health Stuffed Chicken Breast with Roasted Mixed Veg 

Ingredients :

4 Chicken breasts 
2 yellow peppers
1 packet of baby marrows 
1 packet of baby tomatoes on the vine 
3 bags of baby spinach 
1 packet of raddish 
1 packet of almond shavings
red and white quinoa 
duck rashers
spring onion

Stuffing
Fresh rosemary 
Thyme
Himalayan salt
Black pepper 
Chicken rub 
Dry oregano 
crushed garlic 
1 tub of sun dried tomato feta
blue cheese sauce 

Method:

Start by marinating chicken breasts 
Place the breasts in a bowl 
Add the juice of half a lemon
Add fresh rosemary, crushed garlic as well as Himalayan salt and pepper to taste 
With the chicken rub work well into the chicken.

Stuffing

In a food processor blitz the feta and slowly add the blue cheese sauce till it forms a paste , then decant into a bowl.
Roughly chop the spinach and spring onion and add a handful at a time into the feta paste and mix well.
Now with a knife make an incision into your chicken breast to create a pocket for your stuffing.
Stuff the chicken breast till full and wrap with strips of duck bacon and place on a well oiled baking pan as well add some sprigs of rosemary.

Pop into a preheated oven at 240 degrees for 25 minutes. 

Quinoa

With a ratio of 1 part quinoa and 2 parts water add to a pot 2 cups of quinoa and 4 cups water bring to a boil add 2 tspns of garlic and dry rosemary, oregano and chilli flakes to taste stir in and bring down the heat to a simmer. Till all the water has been absorbed. 

Roasted veggies 

In a pan cover the base of the pan with a sheet of foil.
In a bowl add baby tomatoes and carrots  
Add 2 tablespoons of olive oil, a handful of fresh thyme and salt and pepper to taste and a teaspoon of brown sugar mix well to coat all the veggies. Then place on the pan make sure all the veggies are spread out well. 
Place in oven at 240 degrees for 15 minutes 
Do the same thing for the 2 yellow peppers and  4 baby marrow. 
However chop up the peppers and baby marrow into chunks and into the oven at 240 degrees for 15 minutes as well.

 Now plate your dish and serve with a toss of almond shavings and thinly sliced raddish to your desire. 

Enjoy