Balsamic Chicken & Feta Stuffed Peppers #lunch #lowcarb

As summer moves around it's beginning to occur to on me that I need somewhat of a kick up the butt to refocus and feel my most sure about the sun this year. In view of that, plans like these Balsamic Chicken and Feta Stuffed Peppers are ideal for light snacks, meals or even picnics in the sun!

This formula serves two and trust me one half is bounty with a solid segment of plate of mixed greens to go with it! The medical advantages of this formula don't simply stop at part measure however! Peppers themselves are incredible for you, they're loaded with cancer prevention agents and nutrients, especially nutrient C, so you ought to eat them each shot you get. For this formula I utilized sweet peppers anyway it works similarly too with Bell Peppers as well, so it's extremely simply a question of taste!

The remainder of the stuffed peppers are absolutely syn free, with balsamic vinegar, broil light, chicken pearl grain and peppers all falling under either the 'free' or 'protein' area of the arrangement! In case you don't know how the Slimming World arrangement functions have a perused of my exceptionally straightforward and straightforward How Slimming World Works control.

Also try our recipe Cheesy Bacon Jalapeno Poppers

Balsamic Chicken & Feta Stuffed Peppers make the perfect light lunch, quick and easy dinner or healthy picnic option! Syn free on Slimming World. Gluten Free & full of nutrients!

Ingredients

1x Sweet Pepper - halved (or 2x Bell Peppers)
100g Pearl Barley
1x Large Chicken Breast (diced small)
3tbsp Balsamic Vinegar
32.5g Reduced Fat Feta Cheese
Fry Light
Handful Chopped Parsley
Salt & Pepper (to taste)

Instructions

Preheat your oven to 180 degrees.
Cook the pearl barley as per the packet instructions. Drain and set aside.
Meanwhile, fry the diced chicken with Fry Light, adding one tablespoon of the balsamic vinegar when it is almost cooked through. Season with salt and pepper as per your own tastes.
Add half of the parsley (reserving the rest for garnish) and continue frying until the chicken is cooked through.
Remove the seeds from each half of the pepper and lay them on a baking tray. Spoon pearl barley into each, smoothing it so it forms a flat surface.
Top with chicken and then crumble half of the feta onto each half.
Spray with some more fry light and bake for 15 minutes or until the peppers have cooked and the feta on top has begin to char slightly.
Serve hot or cold with a side salad!