- 10ml virgin olive oil
- 1/2 a white onion
- 1 clove of garlic
- 200g tinned chopped tomatoes
- 1/2 courgette
- 2 pinches of basil
- 1 chicken breast
- 125ml of water
- 1 sweet potato
- Preheat the oven to 200C, gas mark 6.
Heat the oil in a frying pan. Chop the onion roughly into chunks and add to the oil for 2 minutes.
Crush the garlic clove and add to the pan along with 125ml water and simmer for 3-4 minutes.
Meanwhile chop the courgette roughly into chunks.
Place the onion mixture into a roasting tin with the tomatoes and courgettes and scatter the basil on top.
Add the chicken breast and turn in the tin to cover it in the tomato mixture. Bake for 20 minutes, or until cooked through.
Cut the sweet potato into chip shapes.
Toss the sweet potato chips in the olive oil, then place on a non-stick baking tray and bake in the oven for 10-12 minutes (until cooked through). You can cook for longer if you prefer them crunchy but keep an eye on them as they can easily burn. Turning them halfway through cooking.
Serve the chicken and tomato mixture on a plate with the sweet potato on the side.