Herby tomato and mozzarella chicken

This easy chicken bake has a thick tomato sauce with plenty of peppers and melting mozzarella.

Serves: 4

Preparation time:  15 minutes

Cooking time:  35 minutes

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You will need

  • 1 teaspoon olive oil
  • 1 garlic clove, peeled and sliced
  • 1 onion, peeled and sliced
  • 250g basics peppers, deseeded and cut into chunks
  • 325g pack British chicken thigh fillets
  • 390g carton chopped tomatoes with basil and oregano
  • 125g pack basics mozzarella
  • 250g easy cook rice
  • 400g frozen green beans
  • ½ x 28g pack parsley, washed and roughly chopped
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Recipe Information

Step by step guide to making Herby tomato and mozzarella chicken

  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Heat the olive oil in a large saucepan.
  2. Gently fry the sliced garlic and onion with the peppers for 2-3 minutes to soften. Add the chicken thigh fillets to the saucepan and fry for 2 minutes on each side until golden.
  3. Transfer to a 1.5-litre baking dish and pour over the carton of chopped tomatoes with basil and oregano. Slice the mozzarella and scatter over the mixture.
  4. Bake in the oven for 25 minutes until bubbling and golden.
  5. Meanwhile, cook the rice following pack instructions, and in a separate pan cook the frozen green beans in lightly boiling water for 3-4 minutes.
  6. Scatter the parsley over the chicken and serve with the rice and green beans.

Make it veggie: Try swapping the chicken for 312g Quorn fillets. 

Nutrition for veggie option, per portion: 471 cals, 7.3g fat, of which  0.8g saturated fat, 15g added sugar, 1.3g salt.

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Nutritional information for Herby tomato and mozzarella chicken

Nutritional information for Herby tomato and mozzarella chicken

Nutrition type per serving
Calories 575 kcal
Total Fat 18.4g
Saturated Fat 6.8g
Salt 1.1g
Sugar 13.3g

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