Full of Mediterranean flavours, this one pot dish is perfect for busy days.
Preparation time: 15 minutes
Cooking time: 40 minutes
Serves 4
Ingredients:
- 8 new potatoes, halved
- 4 chicken breasts, skinless and boneless
- 2 tsp Italian seasoning
- Sea salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 1 tsp crushed garlic
- 1 onion, finely chopped
- 1 400g can coconut milk
- 200g cherry tomatoes, halved
- 4 sun-dried tomatoes in oil, drained and roughly chopped
- 1 tbsp cornflour
- 250g baby spinach leaves
- Handful of basil leaves or parsley to serve, optional
Method:
- Preheat the oven to 180C / 160C fan / gas mark 4.
- Place the new potatoes in a pan of boiling salted water and parboil for 5 minutes, then drain.
- Rub the chicken breasts with sea salt, black pepper and Italian seasoning.
- Heat 1 tbsp of the oil in a casserole dish. Add the chicken breasts and cook for about 5 minutes until starting to turn lightly golden. Flip over and cook for a further 5 minutes.
- Remove the chicken and place on a plate.
- Add the rest of the oil then stir in the garlic and onion and sauté for 2 minutes to soften.
- Pour in the coconut milk. Add the chicken, cherry tomatoes, sun-dried tomatoes and new potatoes. Stir well.
- Cover and place in the oven for 20 minutes until the chicken is cooked through.
- Remove the pan from the oven and place on the hob.
- Mix the cornflour with a little water to slacken.
- Stir in the spinach and cornflour mixture. Simmer for a couple of minutes over a low heat to thicken the sauce.
- Serve with a scattering of basil or parsley (if using) and a mixed salad.
Nutrition per serving: 329kcal, fat 21g (of which saturates 16g), carbohydrates 15g (of which sugars 5.2g), protein 35g