Let’s be honest, chicken breasts can get boring. But eating healthy doesn’t have to be boring. We mixed up our weekly chicken dish by incorporating some homemade tomato sauce, basil and used chicken thighs instead of breasts (although you could use either). The meat is baked in a rich tomato mixture and topped with a little cheese (our big splurge). The mini potatoes really made the dish a hearty dish that works great as a lunch or post workout refuel. Enjoyed with a side of asparagus (don’t forget your greens people!)
Tomato Basil Baked Chicken Thighs (makes 8 servings):
1400g boneless, skinless chicken thighs
800g of mini yellow potatoes (cut into 1″ pieces)
3 cups of chopped mushrooms
1 tbsp olive oil
2 cups of JMTraining’s marinara sauce (see blog post on the previous page)
a bunch of fresh basil leaves (about 1/4 cup)
1/2 cup of shredded cheddar (we used old white)
1) Preheat your oven to 375ºC. Brown the chicken in a frying pan with 1 tbsp of oil heated over medium high heat. Once browned, place in a casserole dish, top with chopped mushrooms, then the tomato sauce and sprinkle with 1/2 the basil leaves.
2) Place the dish in the oven and cook for 20 mins. Sprinkle with cheese for 5 more minutes or until melted. Boil the baby potatoes until tender then drain.
3) Serve 100g of the potatoes with a serving of the chicken on top of them. Equally distribute the extra sauce over top and finish by sprinkling the other half of the basil. Enjoy with a side of roasted asparagus like we did for a deliciously balanced meal 🙂
Macronutrient Breakdown (per serving):