High-protein tomato and mozzarella chicken bake

High-protein tomato and mozzarella chicken bake: juicy chicken breast, passata, courgette and mozzarella from the oven.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 420 kcal per serving
• Protein: 46 g
• Fat: 20 g
• Carbs: 12 g

Ingredients

• 300 g chicken breast
• 400 g passata
• 1 courgette
• 125 g mozzarella
• 1 tbsp olive oil
• Pepper
• 1 tsp dried basil
• Salt

Method

You’ll need: oven · baking dish · chopping board · knife · sieve

1. Preheat the oven to 200 °C (180 °C fan). Cut the chicken breast into strips, season with salt and pepper and fry briefly in the olive oil until lightly browned on the outside.
2. Slice the courgette. Drain the mozzarella and cut it into thin slices.
3. Put the chicken breast and courgette into a baking dish. Stir the passata with the dried basil, salt and pepper and spread it over the top.
4. Lay the mozzarella over the bake. Bake at 200 °C for 20–25 min, until the cheese is golden brown and the chicken breast is cooked right through.
5. Leave the bake to rest briefly so the sauce can settle a little.
6. Serve with freshly ground pepper.

Good to know

A bake like this makes for an easy evening. Savoury, simple and just right when you want something warm on the table without much effort.

Swaps

Mozzarella → firm ricotta (milder; depending on the product, less fat) | chicken breast → turkey breast (similar protein content, mild flavour) | courgette → aubergine (a little more fibre) | olive oil → ghee or avocado oil (heat-stable for frying)

Allergens

Contains milk (mozzarella). Usually suits children well if mildly seasoned and the chicken is cooked right through; also fine in pregnancy with pasteurised mozzarella and fully cooked poultry.