Healthy Roast Chicken Dinner with Speed Vegetables and Stuffing Balls

Instructions:

1. Preheat your oven to 200°C/fan 180°C/gas mark 6.
2. Parboil the potatoes in boiling water for 10 minutes. Drain and return them to the pot, shaking to roughen the edges.
3. While the potatoes cook, prepare the stuffing balls. Combine herbs, egg, lemon zest, ground pork, and breadcrumbs in a bowl.
4. Season lightly with salt and pepper, and mix well. Divide the mixture into 4 equal portions and shape each one into a ball.
5. Lightly spray a non-stick roasting tin with cooking spray. Place the stuffing balls in the tin and cook for 10 minutes on a shelf below the potatoes.
6. Drain the potatoes again and toss them with cooking spray in another non-stick roasting tin. Roast the potatoes on the top shelf of the oven for 35-40 minutes, or until tender.
7. Season the chicken breasts and spray them with cooking spray. After 10 minutes of cooking the stuffing balls, add the chicken breasts to the same tin and roast for another 20 minutes.
8. With 5-7 minutes remaining on the chicken, add the Yorkshire puddings to the oven. Continue cooking everything until the chicken is cooked through and the Yorkshire puddings are puffed and golden.
9. While the chicken finishes cooking, steam or boil your favorite Speed vegetables according to package instructions.
   Prepare the gravy according to the gravy granules package instructions.
10. Slice the chicken breasts and serve the entire meal divided between 4 plates. Enjoy!

Tips:

1. You can substitute other lean proteins like turkey breast for the chicken.
2. Experiment with different herbs and spices in the stuffing balls for a variety of flavors.
3. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.