Hunter’s chicken casserole

A long walk will work up an appetite for this healthy casserole

Rate this recipe

1 hour 20 minutes
Serves 2
4 of 5 a day

Nutrition: Per serving

Kcal231
Fat7.8g
Salt0.3g
Sugar12g

Recipe by: Sarah Drabble | Nutritionist

You can also make this recipe in a slow cooker – double the quantity of all ingredients except the canned tomatoes and stock. Add the browned chicken (see step 1) and the remaining ingredients – excluding the basil (see step 5) – to your slow cooker, stir and cover. Cook for around 6 hours on low. To thicken, add a tablespoon of cornflour dissolved in a small amount of cold water 30–60 minutes before the end of cooking.

Ingredients

1 teaspoon olive oil
2 x 120g chicken breasts, skinless
1 small red onion, sliced
1 small red pepper, sliced lengthways
1 small courgette, sliced
1 medium carrot, sliced
1 clove garlic, finely diced
1 teaspoon smoked paprika (optional)
1 tablespoon tomato puree
1 x 227g tin chopped tomatoes
100ml reduced-salt chicken stock
Freshly ground black pepper
4 basil leaves, roughly chopped

Method

Preheat the oven to 160°C/Fan 140°C.
Warm the oil in a non-stick pan, and cook the chicken for 5 minutes until browned on all sides. Transfer to a covered ovenproof dish.
Add the onion, pepper, courgette, carrot, garlic and paprika to the same pan and cook over a low heat for 5 minutes, until softened but not browned.
Add the tomato purée, chopped tomatoes and stock to the pan and bring to the boil. Season with black pepper. Pour the vegetables over the chicken, cover and place in the oven.
Cook in the oven for 60 minutes or until the chicken is cooked through. Remove from the oven and stir through the basil before serving.