500 Calories or Less: Spicy Stuffed Chicken Breast With Rice

500 Calories or Less: Spicy Stuffed Chicken Breast With Rice

500 Calories or Less: Spicy Stuffed Chicken Breast With Rice

This is one of our favourite less than 500 calorie meals. It’s perfect if you’re looking for 5:2 diet plan ideas or just fancy something lighter for dinner. The 500 calories fast days are obviously the hardest part of the diet. The point of the 5:2 diet is that you give your body 2 fast days and 5 days where you eat normally, albeit slightly healthier. The diet has become one of the nation’s favourite weight-loss options and the fast days needn’t be as scary as they sound.

This is a delicious easy recipe and ready in just 30 minutes! Spicy stuffed chicken with rice couldn’t be easier to make and is a really interesting way with chicken that you might not have tried before. It is so quick to throw together, which means it’s super low hassle and you can get a nutritious, homemade dinner on the table in just half an hour. If you love spicy food, you can easily scale up the heat for it to have a real kick! This serves 4 people, but you can easily double up the ingredients if you need to feed more.

Being on a diet doesn’t mean missing out on your favourite treats. We’ve got lots of low calorie versions of classic meals including curry, stir-fries, sandwiches and more. To make your meals even healthier we recommend using an air fryer, we think that they’re a super easy way to ensure you’re eating well. And of course, we’d love to hear how you’re getting on with your 5:2 diet progress so feel free to comment below and let us know all about it.

Serves: 4
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Calories: 467 per serving


• 3tbsp sliced jalapeño peppers
• handful chopped coriander
• handful of basil for garnish
• 25g spinach, chopped
• 100g Cheddar cheese, grated
• 4 chicken breasts
• 200ml chicken stock
• 2tsp olive oil
• 2 green peppers, chopped
• 150g basmati rice
• 2tsp Schwartz Fajita Seasoning
• 2x400g chopped tomatoes


Heat the oven to 200C, gas 6. Chop the jalapeños, coriander, spinach and cheese, and mix together to form a paste. Chill in the fridge until needed.

With a sharp knife, make an incision in the plump side of each chicken breast to form a pocket. Stuff 1tbsp of the spinach mix into each of the pockets and secure with a cocktail stick.

Put into a deep baking dish. Bake for 25 mins until cooked through.

Next, heat the oil in a pan and cook the peppers for 5 mins until just softened. Tip in the rice and Fajita seasoning, and fry for 2 mins.

Pour over the chopped tomatoes and stock, then bring to the boil. Turn down to a simmer and cook for 12 mins until cooked through.

Remove the cocktail sticks from the chicken and serve with the rice and peppers, plus some basil scattered over the top. Enjoy!

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