Last night I cooked a dish from the new Hairy Bikers book, but for some reason I completely misread the recipe from the beginning and sliced my chicken breasts. I also couldn’t find my chilli flakes, but you know what, it still worked, and I really like my variation. So here it is…
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Easy Chicken Bake

395 calories per person / 3 Slimming World Syns

Prep time: 20 mins
Cooking time: 35 minutes

3 medium courgettes
25g extra-mature Cheddar cheese
45g sun-dried tomatoes, well drained (about 6 pieces)
4 boneless, skinless chicken breasts (each about 175g)
1 medium red onion, cut into 12 wedges
2 medium sweet potatoes (each about 225g), peeled and cut into 3cm chunks
2 yellow peppers, deseeded and cut into 3cm chunks
2 tsp extra virgin olive oil
12 cherry tomatoes
flaked sea salt
freshly ground black pepper

Preheat the oven to 220°C/Fan 200°C/Gas mark 7. Trim the courgettes and cut 2 of them into diagonal slices, about 1.5cm thick. Grate the third into diagonal slices, about 1.5 thick. Grate the third courgette on the medium-sized side of your grater, not too fine or too coarse if possible. You want it to be in fairly thin stands.

Scoop up the grated corvette in your hands and squeeze out as much water as you can, then put it in a bowl.

Grate the cheese on the medium-fine seeing of your grater – the same vas the courgette – and add it to the courgette. Cut the sun-dried tomatoes into rough 1cm chunks and add them to the bowl. Season with a pinch of salt and some freshly ground black pepper, then mix well.

Slice the chicken breasts into strips diagonally and combine week with the courgette mixture.

Put the sliced courgettes in a large rotating tin or dish and add the red onion wedges, sweet potato and helps peppers. Drizzle over the oil, season with the salt and lots of freshly ground black pepper and Todd together well. Nestle the chicken mixture among the vegetables, and season with ground black pepper. Bake for 15-20 minutes.

Remove the pan from the oven and disaster in the cherry tomatoes. Put it back in the oven for another 10 minutes until the chicken is cooked and the vegetables are tender and lightly browned.