Cheesy Chicken, Tomato & Basil Meal Pot

Ingredients

• 1 tbsp. 100% Coconut Oil
• 500g skinless chicken thigh
• Salt & pepper to taste
• 1 tsp. chilli flakes
• 1 onion (finely chopped)
• 3 garlic cloves (crushed)
• 1 red chilli (finely chopped)
• 400g passata
• 1 tbsp. oregano
• 1 tbsp. red wine vinegar
• A bunch of fresh basil
• 300ml chicken stock
• 100g light mozzarella (grated)
• 100g light cheddar (grated)

• Basmati rice
• Salad or your favourite veggies

Method

1. Preheat oven to 180°C/350°F.
2. Heat coconut oil in a pan on a medium heat and add the chicken thighs. Season generously and add chilli flakes. Fry until crispy on the outside, then flip and fry for a couple more minutes. Remove and set aside.
3. Now, add the onion and fry on a medium heat until soft. Add the garlic and chilli and fry for 1-2 minutes.
4. Then add the passata, stir well, bring to a simmer and add the oregano, red wine vinegar, and basil. Stir again and leave to simmer for 10 minutes.
5. Add your chicken stock and the chicken thighs to the pan. Top the chicken thighs with mozzarella and cheddar, then place your pan in the oven to bake for 20-25 minutes.
6. Serve with cooked basmati rice and a side salad or your favourite green veg.