Italian One-Dish Bake
This is full of Italian flavours and is a really easy one to prep ahead of time and just pop in the oven half an hour before you want it. It’s really easy to make and is pretty much a ‘put it all in a dish and put it in the oven’ job! It’s a version of a Gousto recipe I saw online - just with a couple of tweaks to make it slightly healthier!
Let me know if you try it by tagging me on Instagram @sarahcavenfitness
Ingredients (serves 2)
4 chicken thighs (skin removed)
1 large red onion
200g cherry tomatoes
30g black olives
75g chorizo, chopped into small pieces
125g low fat mozzarella
1 teaspoon dried oregano
1 teaspoon lazy garlic/1 crushed garlic clove
1 teaspoon lazy chilli/chilli flakes
olive oil
50g cous cous (uncooked weight)
Vegetarian Alternative:
6 peppers instead of chicken, cut into quarters lengthways (so the pieces are still fairly large)
Sun-dried tomatoes instead of chorizo
If you want to bulk it out a bit more add some butter beans too!
Method
Cook the chicken thighs for about 3 minutes in a little bit of oil in a frying pan to brown them off (they don’t need to be cooked through here). Once browned, put them into an ovenproof dish.
If you are going for the veggie option, just put the peppers straight into the ovenproof dish with a drizzle of olive oil on them.
In a bowl, mix together the cherry tomatoes, oregano, garlic, chilli, olives and 2 tablespoons of olive oil. Once combined, put into the dish with the chicken and spread around the chicken evenly.
Cut the onion lengthways into eight wedges and add it to the dish.
Tear the mozzarella up and spread it around the dish evenly. Season the dish with salt and pepper.
At this point you could cover the dish and put it into the fridge ready for cooking later for dinner.
When ready to cook, put it into the oven at 180 degrees for 30 minutes.
Whist the chicken is cooking, prepare your cous cous according to packet instructions and add salt and pepper to taste.
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If you’re interested in Personal Training or need any health and fitness advice please feel free to email me or head to my contact page. I am based in Winchester, Hampshire.
