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Italian-inspired chicken & vegetable bake
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2 x 300g packs cauliflower and broccoli florets,
cut into small pieces
2 tbsp olive oil
2 tsp Cooks’ Ingredients Organic Italian Seasoning
300g pack free range chicken breast chunks
4 cloves garlic, crushed
2 x 400g cans cherry tomatoes
½ x 200g pack sun-dried tomatoes, chopped
½ x 175g pack chargrilled artichokes, chopped
50g pitted green olives, chopped
125g Essential Lighter Mozzarella, chopped
1. Preheat the oven to 200ºC, gas mark 6. Arrange the cauliflower and broccoli in an even layer at the bottom of a large baking dish or ovenproof pan. Bake, on its own, for 10 minutes. Meanwhile, heat 1 tbsp oil in a large frying pan, sprinkle 1 tsp Italian seasoning over the chicken, season, and cook for 3 minutes until golden, but not cooked through. Set aside in a bowl.
2. In the same pan, heat the remaining oil and sauté the garlic for 30 seconds. Add the cherry tomatoes, sun-dried tomatoes, artichokes, olives and remaining Italian seasoning. Stir and simmer.
3. Remove the cauliflower and broccoli from the oven and stir in the chicken and sauce until well combined. Top with mozzarella and bake for 25-30 minutes until golden, the vegetables are just tender, and the chicken is cooked through with no pink meat. Remove and allow to cool slightly before serving.
Typical values per serving:
source of fibre/high in protein/gluten free/2 of your 5 a day
This recipe was first published in May 2020.