Mediterranean Chicken

A colourful one-pan chicken dish with Mediterranean vegetables and herbs, served with basmati rice for a fresh, family-friendly dinner.

🔎 Equipment

Large frying pan, saucepan

🥘 Ingredients

• Chicken breast, diced - 150 g
• Dry basmati rice - 75 g
• Large red onion, diced - ¼
• Red pepper, diced - ½
• Garlic, crushed - 1 clove
• Passata - 100 g
• Tomato purée - 1½ tsp
• Dried mixed herbs - ½ tsp
• Olive oil - 1½ tsp
• Freshly ground black pepper - To taste

👨‍🍳 Method

1. Bring a saucepan of water to the boil and cook the basmati rice according to the packet instructions.
2. While the rice is cooking, heat the olive oil in a large frying pan over a medium heat.
3. Add the diced chicken and cook for 5–6 minutes, stirring regularly until lightly browned.
4. Add the red onion and cook for 4–5 minutes until softened.
5. Stir in the garlic and red pepper and cook for a further 2 minutes.
6. Add the tomato purée and cook for 1 minute, stirring continuously.
7. Pour in the passata and stir in the dried mixed herbs.
8. Simmer for 8–10 minutes, stirring occasionally until the chicken is cooked through and the sauce has thickened.
9. While the chicken is finishing, drain the rice.
10. Divide the rice between serving plates and spoon the Mediterranean chicken over the top.
11. Finish with freshly ground black pepper and serve immediately.

📊 Nutrition

🥗 Dietary Guide

Source