Baked Cheesy Tomato Chicken

Baked Cheesy Tomato Chicken

with Golden Potatoes, Beans & Carrots

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Keep your chicken breasts tender and full of flavour by baking them in a rich tomato sauce and covered the whole thing with Cheddar. With a melted, gooey top and lots of colourful veggies on the side, this chicken dinner will win over the whole family!

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs
Allergens:Tree NutsMilk
Preparation Time40 minutes
Cooking difficultyLevel 1

serving 4 people


serving 4 people

4 unit


1 packet

slivered almonds

(ContainsTree Nuts)

2 clove


1 punnet


1 packet

chicken breast

½ sachet

dried oregano

1 box

diced tomatoes

1 cube

vegetable stock

1 packet

shredded Cheddar cheese


1 bag

green beans

2 unit


Not included in your delivery

olive oil

2 tsp

brown sugar

20 g


Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)2410 kJ
Fat22.9 g
of which saturates8.8 g
Carbohydrate38.1 g
of which sugars11.2 g
Protein50 g
Sodium456 mg
The average adult daily energy intake is 8700 kJ
Baking Paper
Baking Tray
Chopping board
Large Non-Stick Pan
Baking Dish

Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm chunks. Place the potato on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast for 25-30 mins or until tender. TIP: Cut the potatoes to the correct size so they cook in the allocated time.


While the potatoes are 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 slivered almonds and toast, tossing, for 3-4 minutes or until golden. Transfer to a plate.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Season the chicken breasts on both sides with salt and pepper and add to the pan. Cook for 2 minutes on each side or until golden. Transfer to a large baking dish. Return the pan to a medium heat (no need to wash!) with a drizzle more olive oil and add the garlic and dried oregano. Cook for 1 minute or until fragrant. Add the diced tomatoes, basil, brown sugar, butter and crumble in 1 vegetable stock cube. Simmer for 3-4 minutes or until thickened.


Pour the tomato sauce over the chicken in the baking dish. Sprinkle with the shredded Cheddar cheese, and bake for 6-10 minutes or until the chicken is just cooked through. Set aside to rest for 5 minutes before serving. TIP: Chicken cook times will vary depending on the size of the fillet! TIP: Letting the chicken rest helps it become tender and succulent.


While the chicken is baking, trim the green beans. Thinly slice the carrot (unpeeled) into half-moons. Wipe out the frying pan if necessary and return to a medium-high heat with a drizzle of olive oil. Add the green beans and carrot and cook, tossing, for 5-6 minutes or until tender. Season with salt and pepper. TIP: Add a dash of water to help the veggies cook faster.


Divide the cheesy chicken breasts and tomato sauce between plates. Serve with the herby roast potatoes and veggies. Sprinkle the slivered almonds over the adult portions.

TIP: For kids, follow our serving suggestions in the main photo.