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    Italian chicken & vegetable bake

    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 35 minutes to 40 minutes
    • Total time: 45 minutes to 50 minutes 50 minutes

    Serves: 4


    2 x 300g packs cauliflower & broccoli florets, cut into small pieces
    2 tbsp olive oil
    2 tsp Cooks’ Ingredients Organic Italian Seasoning
    300g pack Waitrose 1 Free Range Chicken Breast Chunks
    4 cloves garlic, crushed
    2 x 400g cans peeled Italian 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 200°C, gas mark 6. Arrange the cauliflower and broccoli in an even layer at the bottom of a large baking dish or ovenproof pan. Bake 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 bring to a simmer.

    3. Remove the cauliflower and broccoli from oven and stir in the chicken and sauce until well combined. Top with mozzarella and bake for 25-30 minutes until golden, the chicken is thoroughly cooked and the vegetables are just tender. Remove and let cool slightly before serving.

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