Cheesy Mediterranean Chicken Casserole

with Beans

photo
low-carb
Share!
low-carb
Share!

Instructions

photo

1 Prep vegetables

Preheat oven to 200°C/180°C fan. Peel and chop the onion and garlic. Pick the basil leaves from their stems. Finely chop the stems, keeping them separate from the leaves.

photo

2 Fry chicken

Heat a drizzle of oil in a non-stick pan over a medium-high heat. Once hot, add the chicken breast with a pinch of salt and cook for 4 min on either side until golden. Transfer the chicken to a casserole or baking dish and reserve the pan (see pro tip!).

photo

3 Make sauce

Return the pan to a medium-low heat and add the onion with a pinch of salt. Fry for 4 min until soft. Once soft, add the garlic, dried oregano and chopped basil stem and cook for 1 min further. Add the balsamic vinegar, measured water, tomato passata, tomato paste, chicken stock cube and sugar. Season with black pepper and simmer for 3-4 min.

photo

4 Bake

Add the drained white beans and the tomato sauce to the casserole. Top the chicken breast with the grated mozzarella and cheddar cheese. Bake for 15 min or until the cheese is melted and golden.

photo

5 Serve

Garnish with the reserved basil leaves and serve immediately.

Tips for fussy eaters

Serve with crusty bread or pasta.

Pro tip

Fry and roast the chicken in an oven-proof pan to avoid extra washing up.

This low-carb supper has got some pizza-flavour vibes going on.

Cooking Time: 30 min

Cals 626 · Prot 67 · Carbs 48 · Fat 21

Ingredients

Number of people

Chicken breast 400 Grams
Red onion 1 Piece
Garlic cloves 2 Pieces
Fresh basil 15 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Dried oregano 2 Grams
Balsamic vinegar 15 ML
Water 200 ML
Tomato passata 200 Grams
Tomato paste 30 Grams
Chicken stock cube 1 Piece
Brown sugar 10 Grams
Black pepper 0.5 Tsp
White beans 240 Grams
Grated mozzarella 60 Grams
Grated cheddar 60 Grams

This low-carb supper has got some pizza-flavour vibes going on.

Cooking Time: 30 min

Cals 626 · Prot 67 · Carbs 48 · Fat 21

Instructions

photo

1 Prep vegetables

Preheat oven to 200°C/180°C fan. Peel and chop the onion and garlic. Pick the basil leaves from their stems. Finely chop the stems, keeping them separate from the leaves.

photo

2 Fry chicken

Heat a drizzle of oil in a non-stick pan over a medium-high heat. Once hot, add the chicken breast with a pinch of salt and cook for 4 min on either side until golden. Transfer the chicken to a casserole or baking dish and reserve the pan (see pro tip!).

photo

3 Make sauce

Return the pan to a medium-low heat and add the onion with a pinch of salt. Fry for 4 min until soft. Once soft, add the garlic, dried oregano and chopped basil stem and cook for 1 min further. Add the balsamic vinegar, measured water, tomato passata, tomato paste, chicken stock cube and sugar. Season with black pepper and simmer for 3-4 min.

photo

4 Bake

Add the drained white beans and the tomato sauce to the casserole. Top the chicken breast with the grated mozzarella and cheddar cheese. Bake for 15 min or until the cheese is melted and golden.

photo

5 Serve

Garnish with the reserved basil leaves and serve immediately.

Tips for fussy eaters

Serve with crusty bread or pasta.

Pro tip

Fry and roast the chicken in an oven-proof pan to avoid extra washing up.

Ingredients

Number of people

Chicken breast 400 Grams
Red onion 1 Piece
Garlic cloves 2 Pieces
Fresh basil 15 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Dried oregano 2 Grams
Balsamic vinegar 15 ML
Water 200 ML
Tomato passata 200 Grams
Tomato paste 30 Grams
Chicken stock cube 1 Piece
Brown sugar 10 Grams
Black pepper 0.5 Tsp
White beans 240 Grams
Grated mozzarella 60 Grams
Grated cheddar 60 Grams
opened box

Making your mouth water?

Hello, flavor! Get all you need to whip up delicious meals right to your door.

Discover Our Boxes

You might also like...