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

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

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.