Nutritious Pizzaiola-Style Chicken Breast

Nutrition per serve

Ingredients

• 400g chat potatoes
• 2pcs carrot
• 1pcs red onion
• 1clove garlic
• 400g diced tomatoes
• 2g dried oregano
• 300g free-range chicken breast fillet
• 50g cheddar
• 19ml olive oil
• 5ml balsamic vinegar

Method

1. Step 1 — Prep vegetables
   Preheat the oven to 220C, fan-forced. Line 2 oven trays with baking paper. Quarter the unpeeled potatoes. Quarter the carrots lengthwise, then halve widthwise. Cut the onion into thin wedges.
2. Step 2 — Roast vegetables
   Put the potato, carrot and onion on a lined tray, drizzle with 1 tbs olive oil, season with salt and pepper and toss to coat. Roast for 20-25 mins until golden and tender.
3. Step 3 — Cook garlic
   Meanwhile, crush or finely chop the garlic. Heat 1 tsp olive oil in a small saucepan over medium-high heat. Cook the garlic, stirring, for 30 secs or until fragrant but not browned.
4. Step 4 — Cook tomato sauce
   Add the tomatoes, 1 tsp dried oregano* and 1 tsp balsamic vinegar to the garlic, season with salt and pepper and bring to the boil. Cook, stirring occasionally, for 6-7 mins until slightly reduced.
5. Step 5 — Prep chicken
   While the sauce is cooking, put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Put the chicken on the remaining lined tray and season with salt and pepper.
6. Step 6 — Cook chicken
   Coarsely grate the cheese. Taste the tomato sauce, then season with salt and pepper. Spoon the tomato sauce over the chicken and scatter with the cheese. Bake for 10-12 mins until the chicken is cooked through. Divide the chicken and vegetables among plates to serve.

Allergens

Sulphites, Milk