Easy Chicken Casserole

256 CALS, SERVES 4

4 boneless, skinless chicken thighs

1 tbsp extra virgin olive oil

1 large onion, finely sliced

2 smoked back bacon rashers, cut into 2cm wide, short strips

400g can chopped tomatoes

3 medium carrots, cut into roughly 5mm slices (peel first if you prefer)

1 tbsp tomato puree

1 chicken stock cube

1 tsp mixed dried herbs 1 large courgette, halved lengthways and cut into roughly 1.5cm slices

350g pack cabbage and broccoli medley or 350g shredded Savoy cabbage, to serve

1 Preheat the oven to 200C/180C fan/gas 6. Trim off most of the visible fat from the chicken thighs and cut into chunks.

2 Heat the oil in a medium flame-proof casserole dish and add the onion, bacon and chicken. Season with a little sea salt and lots of freshly ground black pepper. Cook for 5 minutes, stirring regularly until the chicken is lightly coloured on all sides and the onion is browned. Stir in the tomatoes and 400ml cold water. Add the carrots, tomato puree, crumbled stock cube and dried herbs.

3 Bring to a simmer then cover with a lid and cook in the oven for 30 minutes. Take carefully out of the oven and stir in the courgette pieces. Cover and return to the oven for a further 15 minutes, or until the chicken is tender. Just before the chicken is ready, cook the cabbage in boiling water; drain well and serve alongside. MORE SUBSTANTIAL: Cook 50g brown rice (70 calories) per person to serve alongside.