Smashed roasted baby spuds with Mediterranean baked chicken
Serving: 4
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Directions
- Preheat the oven to 180? C. Place the chicken breasts into an ovenproof baking dish and top each breast with tomato paste and basil pesto.
- Mix the tinned tomatoes, Rosa tomatoes and basil leaves together.
- Surround the chicken breasts with the tomato and basil mixture. Scatter over the olives and place into the oven to bake until cooked throughout, for about 20 – 30 minutes.
- To make the potatoes, boil the potatoes with the skin on. Once cooked, smash the potatoes roughly with a fork or potato masher and sprinkle with the chili flakes.
- Top each chicken breast with the capers and serve with the potatoes together with roasted beetroot and butternut as well as a rocket salad.
- Tip: This chicken dish is filled with heaps of flavour from the pesto, fresh tomatoes and basil leaves, typical of the Mediterranean cuisine. Using fresh herbs, spices and vegetables to generate flavour is a much healthier alternative to using sauces out of a packet, as these often tend to be high in added salt, sugars or fat.
Ingredients
- 4 large potatoes
- 30 ml (2 tbsp) fresh Rosemary, chopped
- 125 ml (½ cup) low fat milk
- 200 g peas, steamed
- 5 ml (1 tsp) olive oil
- 1 onion, finely chopped
- 1 chilli, seeded and chopped
- 10 ml (2 tsp) crushed garlic
- 4 – 6 hake fillets (140g – 210g per fillet)
- Juice and zest of 1 lemon
- 10 ml (2 tsp) fresh oregano, chopped
- 2.50 ml (½ tsp) black pepper
- 10-15 capers