Looking for a new delicious way with chicken? We’ve found it with this flavoursome chicken peperonata. If you want to make it more filling, serve with pasta.

SERVES – 4

PREP – 10 MINS

COOK – 20 MINS

2tbsp olive oil

2 part-boned chicken breasts

1 onion, sliced

2 garlic cloves, crushed

2 red peppers, sliced

125g portobellini mushrooms, sliced

250ml chicken stock or wine

1tbsp fresh oregano leaves (or 1tsp dried)

1. Heat oven to 190C, Gas 5. Heat half the oil in a large non-stick pan, season chicken and fry for 2 mins each side until golden. Put into roasting tin and cook in oven for 15 mins.

2. Meanwhile, fry onion in the rest of the oil for 5 mins. Add garlic, peppers and mushrooms and cook for 5 more mins.3

3. Pour in stock or wine and oregano and bring to the boil, season and simmer for 5 more mins. Pour over chicken to serve.

Per serving: 250 cals, 8g fat (1.5g saturated), 6.5g carbs