About this recipe:This is an easy, quick and healthy dish. Chicken breasts are cooked with tomatoes, then served on a bed of vegetables. It's a perfect dinner for any day of the week.
1 tablespoon olive oil
3 skinless, boneless chicken breast fillets
1 tablespoon ground black pepper or to taste
3 tablespoons onion powder or to taste
2 (400g) tins whole plum tomatoes, 1/2 the liquid reserved
400ml chicken stock
285g frozen mixed vegetables
4 tablespoons water
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Method Prep:10min › Cook:35min › Ready in:45min
Heat the oil in a frying pan over medium heat. Season chicken breasts on both sides with pepper and onion powder and arrange in the frying pan. Cook 2 minutes on each side, just until browned. Pour tomatoes and reserved liquid over the chicken. Pour in stock. Cover frying pan and continue cooking 15 minutes on each side, until chicken juices run clear.
While the chicken is cooking, place the frozen mixed vegetables and water in a saucepan. Scoop about 175ml liquid from the frying pan and mix into the saucepan. Bring to the boil and cook 5 minutes or until vegetables are tender; drain. Arrange chicken breasts over the vegetables and drizzle with liquid from the frying pan to serve.
If not found in the supermarket, it can be found online.