• Preheat oven to 220°C / 200°C fan / Gas mark 7

• Add the diced garlic to a small bowl along with the cream cheese, half the oregano and some seasoning.

• Take your chicken breasts and slice horizontally to create a pocket then add the garlic & herb cream cheese.

• Place the stuffed chicken in an oven-proof dish and scatter the tomatoes around the edges. Drizzle with olive oil and season with salt, pepper and the remaining oregano.

• Oven cook the stuffed chicken alongside the Carrot & Parsnip and Red Cabbage & Beetroot for approximately 20 - 25 minutes.

• Take a baking tray and add your green beans and tender stem broccoli, drizzle with olive oil and season with salt and pepper. Add the veg for the last 8 – 10 minutes of cooking time.

• Serve the chicken breast on a bed of Carrot & Parsnip with a serving of Red Cabbage & Beetroot along with the tomatoes and any remaining sauce to create a colourful summer dish!