Step 1

Preheat the oven to 180°C/350°F (fan forced).

Step 2

Place 2 tbsp of the olive oil into the base of a baking dish.

Step 3

Add the diced capsicums and onion and toss in the oil. Season to taste and bake for 15 minutes.

Step 4

Remove from the oven and mix through the minced garlic. Set aside in a small bowl.

Step 5

Slice the chicken breasts length ways to form a pocket.

Step 6

Place them onto the tray that you baked the capsicum/ onion on.

Step 7

Divide the capsicum/ onion mixture between each breast and top with the grated cheese. Fold the top half of the breast over the filling.

Step 8

Drizzle over a tbsp olive oil over the top of the chicken breast and rub to coat. Sprinkle over the cajun spice mix and carefully rub into the breast to coat it evenly.

Step 9

Scatter the cherry tomatoes into the dish and drizzle over the remaining 1 tbsp olive oil. Toss with seasoning to taste.

Step 10

Bake for 15 minutes or until the chicken breasts are cooked through (this will depend on the size of the breast – a small, thin cut may take 12 minutes, a larger one 20).

Step 11

With leafy greens or steamed greens.

Step 12

Re-heat (preferably covered) in a low oven until just hot.

Step 13

Store in an airtight container in the fridge or freezer.