1. Set oven to 220ºC. 
Chop sun-dried tomatoes and slice spring onions (reserve half for salad). Combine with feta cheese and mash together with a fork.

2. Coat chicken with 1 tbsp soy sauce and make slices 3/4 way down. Stuff even amounts of cheese stuffing into the cuts. Place chicken on a lined oven tray. Roast for 20-25 minutes, or until cooked through.

3. Toast almonds in a pan over medium-high heat for 3-4 minutes, or until golden. Remove and set aside.

4. Julienne or ribbon zucchinis and carrots. Slice snow peas and quarter tomatoes.

5. Whisk together lemon juice, thyme leaves, 1/2 tbsp soy sauce and 1 tbsp olive oil. Toss through noodle salad along with remaining spring onions.

6. Slice stuffed chicken. Divide between plates along with noodle salad and scatter over almonds to serve.

Notes:
Turn oven mode to grill for a further 2 minutes for an extra golden finish.

Gluten friendly option - soy sauce is replaced with GF soy sauce

sun-dried tomatoes 1/2 jar
spring onions 1/4 bunch
feta cheese 1/2 block (100g)

chicken breast fillets 600g
soy sauce 1 1/2 tbsp

slivered almonds 1 packet (50g)

Zucchinis 2
carrots 2
snow peas 1/2 punnet (125g)
cherry tomatoes 1 punnet (200g)

lemon 1/2
thyme 1/4 packet

From your pantry:
olive oil