250g new potatoes halved or quartered if large
2 chicken breasts roughly cut into bite size pieces
1 red onion sliced
1 courgette diced
2 tbsp balsamic vinegar
1 tsp dried basil
1 tsp dried chilli flakes
200g cherry tomatoes some halved, some left whole
Small handful of green olives
Pop your potatoes in a saucepan of boiling water for 15 minutes or so until tender. Pop in a colander and keep to one side.
Heat 1 tbsp of olive oil into a hob proof casserole dish and cook the chicken for 8 minutes or so until cooked.
Place on a plate and cover with foil to keep warm.
Add another splash of oil to the pan that the chicken cooked in and add the onion, frying for 3 minutes or so, add your basil & chilli and cook for 1 minute. Add the courgette and cook for 3-4 minutes. Stir in the vinegar, potatoes, olives, chicken and tomatoes and cook for 5 minutes or so until the tomatoes are nice and soft and starting to burst.
Serve in bowls with crusty bread (BROWN)
LOW FAT AND GREAT FOR COLD DAYS