Wednesday, 25 March 2015

Mediterranean Chicken Bake


Often I get inspirations of looking at pictures of food. Last week I saw on a website a lovely looking dish I didn't know what was in it, as there was no recipe but just the visual gave me the idea to make this dish.


As you know I love my mamas pork in the oven, so the basis of this recipe is from that, but decided to give it a lighter twist with the addition of chicken and jazz it up with some Mediterranean flavours!

As for the dish itself, I made this on Monday thinking I could get a few lunches and dinners out of it. But in usual Lulabella style I gave it to my sister and her husband for their dinner!



Calories: 239 •  Slimming World: FREE on Extra Easy Plan 

 Weight Watchers Pro Points: 5PP • WeightWatchers Filling & Healthy Values: Free


Preparation time: 10 minutes
Cooking time 40 minutes
Serves 4
 

You will need:

300g chicken diced and seasoned
450g new potatoes sliced and branched in boiling water
1 courgette diced
2 red peppers diced
1 red onion sliced into chunks
1/2 punnet of cherry tomatoes halved
1/2 jar of passata
1tsp dried oregano
Bunch of basil leaves torn
Salt and pepper for seasoning
Frylight/calorie controlled oil spray

Method:

Preheat oven to 200 degrees

Spray a heavy bottomed oven dish with oil (I use my lasagne dish) and start to add your ingredients

First layer the onion and courgette, top with the pepper, then add the chicken

Place the par boiled potatoes on top of the chicken and scatter the basil leaves over

Pour the passata on top, season with salt and pepper and sprinkle of oregano

Cover with foil, and bake in the oven for 30-35 minutes until the chicken and vegetables are all cooked through but still have a crunch.

Serve with balsamic broccoli
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