In an attempt to combat weight gained trhough bordom snacking I've started out on a healthy eating mission. If it's just me eating I eat lots of simple vegetarian meals and fruit. The real trick is dinner - coming up with a meal that is good for me and still enjoyable for John after a long day at work. I don't believe in eating separate meals either, so I've had to put my thinking cap on to find diet-friendly meals with flavour and substance although I'm very lucky that John enjoys most veges.
Today I was inspired by a recipe for fish with tomatoes and olives. Our local shop didn't have any white fish, so I picked up a couple of chicken breasts and made this meal. It certainly fit the bill and I'm keen to try it again with fish. I'm sure you could chop and change the veges used (capsicums would be great).
One Pot Chicken With Tomatoes and Olives (makes 2 generous portions)
- 1 tsp olive oil
- 1 bacon rasher with fat removed, chopped
- 1 yellow onion, chopped
- 150 grams mushrooms, chopped (I used baby button mushrooms and simply halved them)
- 5 cloves of garlic, peeled
- 1 can chopped tomatoes
- 1 large courgette
- 2 boneless, skinless chicken breasts
- 1 tsp dried chili flakes
- Chopped fresh parsley and lemon wedges to serve
Heat the oil in a heavy bottomed oven proof dish. Add bacon, onion and mushrooms and cook on the stove until browned, stirring occasionally. Remove from pan. Sear chicken breasts on both sides. Add back in the bacon, onion and mushrooms. Add the remaining ingredients and bring to a simmer. While this is happening, pre-heat the oven to 180c. Once hot, place a lid on the pan and transfer to the oven. Cook, stirring occasionally, for 40 minutes.
We had our spooned over wild rice and with a side salad. And don't forget to garnish with the parsley and a good squeeze of lemon.
(Sorry for the bad pick - I snapped it with my phone as I was too hungry to go upstairs and get the proper camera).
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