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Sometimes the simple things in life are the best. You'll cook chicken in a tomato and basil sauce and smother with cheese, cooked until golden.
Serves 2
Prep 10 mins
Cook 45 mins
Everyday Balance™ 55kcal per serving
Power Foods
1 small onion, peeled and finely diced
1 chicken stock cube
200g chopped tomatoes, canned
1/2 tsp garlic powder
2 skinless chicken breasts
15g fresh basil, roughly chopped
Counted Ingredients
70g reduced-fat mozzarella (110kcal)
torn into pieces
Preheat the oven to 200°C (180°C, gas mark 6), boil a kettle and prepare your ingredients
1. Heat a large, wide-based pan with a generous amount of low-calorie cooking spray over a medium heat
Add the chicken to the pan and cook for 2 mins each side - the chicken won't be cooked yet
Remove the chicken from the pan and place in an ovenproof dish
2. Return the pan to the heat with a generous amount of low-calorie cooking spray
Add the onion to the pan and cook for 5 mis until soft
3. Dissolve the stock cube in 200ml boiling water - this is your stock
4. Add tomatoes, garlic powder and stock to the pan, give everything a good mix up and bring to boil
Once boiling, reduce the heat and simmer for 15 mins until thickened - this is your Margherita sauce
5. Add the basil and a pinch of black pepper to the Margherita sauce and give everything a good mix up
6. Pour the Margherita sauce over the chicken breasts, then scatter the mozzarella over the top
7. Put the dish into the oven for 25 mins until the chicken is cooked through (no pink meat!) and the cheese has melted
Scatter a few basil leaves on top and serve