Mediterranean Chicken Casserole

• Gluten free

• Meat

  • 500 g 2 chicken breasts or 8 chicken thighs

• Produce

  • 1 Baby aubergine
  • 1 Basil, fresh
  • 3 Garlic cloves
  • 1 Green pepper
  • 1 tbsp Italian herbs
  • 1 Red onion
  • 4 Tomatoes, medium

• Canned Goods

  • 1 cup Chicken stock
  • 3 tbsp Tomato paste

• Condiments

  • 1 splash Balsamic vinegar

• Baking & Spices

  • 1 Red pepper
  • 1 Salt and pepper to season

• Oils & Vinegars

  • 1 Spray oil

Found on slimmingeats.com

Description

Ingredients

• approx 500g/17.5oz - 2 chicken breasts or 8 chicken thighs (any visible fat/skin removed - cubed
• 3 garlic cloves, crushed
• 1 red onion sliced
• 1 red pepper, sliced
• 1 green pepper, sliced
• 1 tablespoon of Italian herbs
• 1 baby aubergine (eggplant), roughly chopped
• 4 medium tomatoes, chopped
• 1 cup/240ml of chicken stock
• splash of balsamic vinegar
• 3 tablespoons of tomato paste
• salt and pepper to season
• Spray oil
• Fresh chopped basil
• 2 chicken breasts or 8 chicken thighs (any visible fat/skin removed) - approx 500g/17.5oz
• 3 garlic cloves, crushed
• 1 red onion sliced
• 1 red pepper, sliced
• 1 green pepper, sliced
• 1 tablespoon of Italian herbs
• 1 tsp of paprika
• 1 baby aubergine (eggplant), roughly chopped
• 4 medium tomatoes, chopped
• 1 cup/240ml of chicken stock
• splash of balsamic vinegar
• 3 tablespoons of tomato paste
• salt and pepper to season
• Spray oil
• Fresh chopped basil

Directions

• Heat a deep casserole dish over a medium high heat with spray oil
• Add the onion and garlic and fry till softened.
• Add all the vegetables and Italian herbs and stir to coat.
• Add the stock, tomato paste, paprika and balsamic vinegar, bring to a boil.
• Reduce heat and simmer covered with a lid for 20 mins.
• Preheat the oven to 180c or 350f
• In the meantime spray a frying pan with some spray oil.
• Add the chicken, season with salt and black pepper and fry till lightly golden.
• Remove and set aside.
• When sauce has finished simmering.
• Add in the chicken and some chopped fresh basil.
• Bake in the oven for 30 mins (chicken should be cooked through)
• Season as needed with salt and black pepper
• Serve with your choice of sides
• Enjoy!!!
• Set instant pot to saute mode
• Spray with oil
• Add the chicken and a little salt and pepper and cook till lightly golden.
• Remove and set aside
• Spray with some more oil
• Add the onion and garlic and fry till lightly softened.
• Add the vegetables, stock, tomato paste, paprika and balsamic vinegar
• Cook for 10 mins (high pressure), and let pressure release naturally
• Add in the chicken and some fresh basil
• Cook for 10 mins (high pressure) and let pressure release naturally
• Season as needed with salt and black pepper
• Serve with your choice of sides

Nutrition