Chicken moussaka

Try this healthier take on a Mediterranean classic, which uses frozen and tinned veg to keep the cost down.

1 ratings

Nutrition: Per serving

Recipe by: Zoe Griffiths | Registered nutritionist

We think this flavour-packed budget dish will soon become a family favourite

Preheat the oven to 200°C/180°C fan.
Prepare the wholegrain rice according to packet instructions.
Heat the oil in a large non-stick pan over a medium heat. Cook the onions and carrots until starting to soften. Add the garlic and cook for a further minute.
Add the chicken mince, stirring constantly and breaking into small pieces with a wooden spoon, until cooked.
Add the frozen peppers, tinned tomatoes, cannellini beans, 2 teaspoons of the dried oregano, dried mint and freshly ground black pepper. Bring to the boil and simmer on a low heat for a few minutes until the ingredients are all heated through and the sauce has slightly thickened.
Put the sauce into an ovenproof dish.
In a separate bowl, mix the yoghurt, eggs and 1 tsp of the mixed herbs. Spoon evenly over the top of the chicken mixture to cover it and place in the oven for 15–20 minutes until the top has set and has gone golden brown.
Serve with the rice.

Top tip

For a slight variation, use turkey mince or to make a vegetarian version use Quorn mince, or just leave out the mince altogether.