Salsa chicken. For reals.

Always rushing, always multi tasking, always hungry.


So when it comes to dinners, I like to cook a proper meal that fills us all, that doesn't require copious amounts of washing up, and that ticks all of the good-momma boxes (not fried, not pre-bought, involves veg).

I was buggering about in the kitchen several weeks ago and inadvertently created this, and it was a hit! I've had to make it every week since, by popular demand.

It's not the prettiest, but I love it because it's quick, easy, and uses just one pyrex dish! Hallelujah.

Salsa Chicken

Ingredients

Three chicken breasts

400g tin of chopped tomatoes

One onion, diced

One red pepper, diced

One red chilli, chopped finely

Tsp lazy garlic

Salt & Pepper to taste

Handful grated cheddar

Method

1. Add the tomatoes, onion, pepper, garlic, chilli & seasoning to the pyrex & stir together well.
2. Add the chicken breasts whole, and ensure that they are covered by the sauce.
3. Bake for 10-15 minutes, uncovered, at 200c
4. Remove from the oven, stir the sauce, and cover with the grated cheese.
5. Bake for a further 10 minutes, until cheese is melted and the sauce has thickened a little. 

Cooking time may vary dependent on the size of the chicken breasts - ensure that they are cooked through thoroughly.

I usually serve with something like mashed potatoes and steamed green vegetables, but it would work with rice, cous cous, tortillas... Let me know what you think!

L xx