Chicken Napoli

Ingredienti

• 1 large
• peeled Garlic clove
• 1.25 tbsp Extra virgin olive oil
• 4x125g / 4x4.4oz Skinless chicken breast fillets
• 0.5 tsp Salt
• 400ml / 13.5fl oz puréed Tomato passata
• 100g / 3.5oz grated Cheddar cheese
• 120g / 4.2oz Broccoli florets
• 1 cut into batons Zucchini
• 260g / 9.2oz Frozen peas
• 100g / 3.5oz Baby spinach
• juice of 0.5 lemon Lemon juice
• 1 tsp Za'atar or sesame seeds
• 0.5 tsp Freshly ground black pepper

Preparazione

1. Preheat oven to 180°C (356°F).
2. Bruise 1 large, peeled Garlic clove and heat with 1 tbsp Extra virgin olive oil in a pan over medium heat for 2-3 minutes.
3. Season 4x125g Skinless chicken breast fillets with 0.5 tsp Salt and 0.5 tsp Freshly ground black pepper.
4. Cook chicken in the garlic oil for 3-4 minutes each side until golden.
5. Transfer chicken to an ovenproof dish, pour 400ml puréed Tomato passata over chicken, and bake for 15-20 minutes.
6. Sprinkle 100g grated Cheddar cheese over chicken and bake for another 5 minutes.
7. Steam 120g Broccoli florets and 1 cut into batons Zucchini for 5 minutes.
8. Add 260g Frozen peas and 100g Baby spinach, and steam for 2 minutes.
9. Divide chicken and vegetables among plates.
10. Drizzle juice of 0.5 lemon and 1 tsp Za'atar or sesame seeds, and 0.5 tsp Freshly ground black pepper over vegetables.