Baked Cheesy Tomato Chicken

While the potato is roasting, finely chop the garlic (or use a garlic press). Pick and slice the basil leaves. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a plate.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Season the chicken breast on both sides with salt and pepper. When the pan is hot, add the chicken and cook until golden, 2 minutes each side. Transfer to a large baking dish. Return the pan to a medium heat with a drizzle of olive oil. Add the garlic and dried oregano (1/4 sachet for 2 people / 1/2 sachet for 4 people) and cook until fragrant, 1 minute. Add the diced tomatoes (see ingredients list), basil, brown sugar and crumble in the vegetable stock (1/2 cube for 2 people / 1 cube for 4 people). Simmer until thickened, 3-4 minutes.

Pour the tomato sauce over the chicken in the baking dish. Sprinkle with the shredded Cheddar cheese and bake until the chicken is just cooked through, 6-10 minutes (depending on thickness).

TIP: Chicken is cooked through when it's no longer pink inside. TIP: For the low-calorie option, use 1/2 the shredded Cheddar cheese.

While the chicken is baking, trim the green beans. Thinly slice the carrot (unpeeled) into half-moons. Wipe out the frying pan and return to a mediumhigh heat with a drizzle of olive oil. Add the green beans and carrot and a splash of water and cook, tossing, until tender, 5-6 minutes. Season with salt and pepper.