Chicken, spinach and potato bake

Cheesy chicken spinach and potato bake, a healthy high fibre dish for winter.

Serves: 4
Time to make: 1 hr
( Hands-on time: 20 mins )

Ingredients
Nutrition Info.(per serve)

1½ tablespoons olive oil
4 x 150g skinless chicken breast fillets
500g new potatoes, halved (quartered if large)
1 medium brown onion, finely chopped
2 cloves garlic, finely chopped
1 long red chilli, deseeded, thinly sliced
400g can no-added-salt whole peeled tomatoes
2 medium courgetteszucchini, summer squashX, thickly sliced
½ cup reduced-salt chicken stock
6 cups baby spinach
6 balls bocconcini, torn
cracked black pepper, to season
fresh basil, to serve
4 slices toasted grainy sourdough, to serve

Nutrition Info

Kilojoules 2280kJ
Calories 545cal
Protein 51g
Total fat 16g
Saturated fat 5g
Carbohydrates 45g
Sugars 7g
Dietary fibre 7g
Sodium 430mg
Calcium 320mg
Iron 4.5mg

Instructions

1 Preheat oven to 160°C. In a large, deep roasting dish, on the stove-top, heat 1 tablespoon of the oil over medium-high. Cook chicken for 3-4 minutes on each side until golden. Transfer to a plate. In the chicken dish, cook potatoes, turning often, for 4-5 minutes until hot and golden. Transfer to a plate.

2 To the dish add remaining oil. Sauté onion, garlic and chilli over a medium heat for 3-4 minutes until onion is tender. Add browned potatoes, tomatoes, courgettes and stock. Break up tomatoes using a wooden spoon, cover and bring to the boil. Add chicken and stir in. Transfer dish to the oven and bake, covered, for 30-35 minutes, or until chicken and potatoes are just cooked through.

3 Remove cover and stir through spinach. Arrange bocconcini on the chicken and season with pepper. Cover and bake for 5 more minutes, or until bocconcini melts. Scatter with basil and serve with toasted sourdough to mop up pan juices.

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