Tomato and Garlic Chicken with Herb Potatoes

Tomato chicken

This recipe creates a lovely sweet Slimming World Tomato and Garlic chicken with crispy herb potatoes. It’s a very tomato based dish, so if you don’t like tomato, it’s not for you!





Serves: 2

What you’ll need (For the chicken):

  • 2 chicken breasts
  • Tin of tomatoes
  • Glug of Red wine vinegar
  • 1 teaspoon of lazy garlic
  • 2 teaspoons of oregano
  • 2 teaspoons of basil
  • 1 teaspoon of paprika
  • Sprinkle of sea salt
  • Sprinkle of black pepper
  • Spinach
  • Small sprinkle of mature cheddar

What you’l need (for the potatoes):

  • White potatoes, unpeeled
  • 1 teaspoon of garlic powder
  • 1/2 a teaspoon of paprika
  • 1 teaspoon of herbs de provence
  • 1/2 tea spoon of sea salt
  • 1/2 a teaspoon of black pepper
  • Couple of sprays of fry light

Method (chicken):

  • Keep the chicken breast in breast form, but score slightly on both sides.
  • Place the tin of chopped tomatoes into an oven dish, then add the red wine vinegar, garlic, oregano, basil, paprika, salt and pepper and stir well.
  • Place the chicken into the mixture, using a spoon pour plenty of the tomato mixture on top and ensure chicken is nicely covered. As below:

Tomato chicken

  • It’s best to cook it slow at first, to ensure the mixture doesn’t burn and soaks in nicely. After 20 minutes or so, crank up the heat for 5-10 minutes until fully cooked.

Method Potatoes:

  • Keep the potatoes unpeeled, the skin helps them crisp up.
  • Cut potatoes into small quarters, like mini roast potatoes.
  • Part boil the potatoes for 5 minutes.
  • Mix the dry ingredients (garlic powder, paprika, herbs de provence, sea salt and pepper) with a few sprays of fry light in a bowl and mix well. As below:

Mixed herbs

  • When the potatoes are part boiled, throw them into a culinder to drain the water. Once drained, add a bit of the herb mixture, toss the potatoes around, add some more, and so on, until evenly covered, as below:

  • Either place the potatoes in the actifryer with a spray of fry light, or on a baking tray to cook until crisp.
  • Place a bed of spinach on your plate, and serve your chicken once cooked. Take a few spoons of the tomato mixture and pour over the top. (Note, it can be a little watery at the bottom so try get the big chunky bits)
  • Sprinkle a small bit of cheese on top and allow to melt, serve with crispy potatoes and it should look similar to this..

Tomato chicken

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