Hunter's chicken casserole

A long walk will work up an appetite for this healthy casserole
Try our satisfying hunter's chicken casserole recipe
3 ratings
Recipe by: Sarah Drabble | Healthy You Editor

This recipe was inspired by one of my favourite childhood meals. Looking back, it was my mum's way of sneaking lots of veg into me and my brother! I love the vibrant colours and flavours of the Med, while the smoked paprika adds a bit of a kick.

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Ingredients
  • 1 teaspoon olive oil
  • 2 x 120g chicken breasts, skinless
  • 1 small red onion, sliced
  • 1 small red pepper, sliced lengthways
  • 1 small courgette, sliced
  • 1 medium carrot, sliced
  • 1 clove garlic, finely diced
  • 1 teaspoon smoked paprika (optional)
  • 1 tablespoon tomato puree
  • 1 x 227g tin chopped tomatoes
  • 100ml reduced-salt chicken stock
  • Freshly ground black pepper
  • 4 basil leaves, roughly chopped
Time
80 minutes
SERVES:
2
CALORIES:
231
FAT:
7.8g
SALT:
0.3g
SUGAR:
12g
5 A DAY:
4
Method
  1. Preheat the oven to 160°C/Fan 140°C.
  2. Warm the oil in a non-stick pan, and cook the chicken for 5 minutes until browned on all sides. Transfer to a covered ovenproof dish.
  3. Add the onion, pepper, courgette, carrot, garlic and paprika to the same pan and cook over a low heat for 5 minutes, until softened but not browned.
  4. Add the tomato purée, chopped tomatoes and stock to the pan and bring to the boil. Season with black pepper. Pour the vegetables over the chicken, cover and place in the oven.
  5. Cook in the oven for 60 minutes or until the chicken is cooked through. Remove from the oven and stir through the basil before serving.

Serving suggestion: Serve with peas (fresh, frozen or canned, in water) and new potatoes.

Freeze any leftovers as individual portions and use within 1 month