INGREDIENTS
(serves 4) 400g can diced tomatoes with basil, onion and garlic 2 small (400g) chicken breasts, trimmed of fat 20 basil leaves 270g jar 97% fat free sundried tomatoes, drained 270g jar char-grilled capsicum or roasted pepper strips, drained 2 cups (100g) baby spinach leaves 1 cup grated reduced-fat mozzarella cheese 800g sweet potato, peeled, chopped into 2cm cubes¼ to ½ cup low-fat milk basil leaves, extra to serve METHOD Step 1: Preheat oven to 200°C (180°C fan forced). Step 2: Spread ¼ cup diced tomato in the base of a large ovenproof dish. Step 3: Halve each chicken breast lengthways to form 4 thin breast steaks. Using a rolling pin, pound steaks Step 4: between 2 sheets of plastic wrap to 5mm thickness. Step 5: Arrange chicken on tomatoes in pan base; layer each with basil leaves, sundried tomato pieces and capsicum. Step 5: Pile on spinach, spoon over remaining diced tomatoes and sprinkle with mozzarella. Bake for 20 minutes until chicken is cooked and melted cheese has browned. Step 6: Steam sweet potato for 10-15 minutes until tender. Alternatively, microwave in a covered dish with 2 tablespoons water on HIGH (100%) for 8-10 minutes, stirring after 4 minutes. Step 7: Drain and add ¼ cup milk and mash with a potato masher until smooth. Add more milk if required for desired consistency. Step 8: Divide sweet potato mash and chicken between serving plates, sprinkle with basil. Serve. From: www.livelighter.com.au
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A collection of EduEat's favourite healthy and nutritious meals.It is essential to start off your day with good food so you can be sustained throughout the whole day, which is why we chose the best recipes for breakfast, morning tea/elevenses and lunch!
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