Chicken Pizzaiola with Potato Wedges and Veggies
A lighter take on a chicken parmi, this pizzaiola doesn't have crumb, instead cooking the chicken straight in that lovely tomato sauce and serving it pub style with some oven roasted wedges and steamed veggies. Simple and delicious.
Number of servings
Ingredients
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2 Chicken Breast
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1 Cup Sugo Per Pasta Sauce
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3⁄4 Cup Grated Pizza Cheese
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1⁄2 Small Bunch Basil
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2 Dutch Cream Potatoes
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1 Carrot
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100g Broccoli
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100g Green Beans
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Frypan
Pot
1 Make Wedges
Heat oven to 200 degrees. Cut Dutch cream potatoes into wedges and toss with olive oil, salt and pepper. Lay in a single layer on a lined baking tray. Cook for 20-25 minutes until tender and golden.
2 Prepare Ingredients
Peel and slice carrot. Trim tops from green beans. Cut broccoli into florets. Pick basil leaves, discard stems. Put a pot of water on to boil for Step 5.
3 Make Pizzaiola
Heat a frypan over medium-high heat. Add a drizzle of oil and seal the chicken breast on both sides for 1-2 minutes. Add the sauce, 1/4 cup of water and half the basil. Simmer over medium heat for 10 minutes or until sauce has thickened and chicken is cooked through.
4 Finish Chicken
Top chicken with remaining basil and grated pizza cheese and place in the oven for 4-5 minutes until golden and bubbling.
Tip! If you want to skip the grilling you can just pop a lid on the pan and allow the cheese to melt.
5 Cook Veg
Add veggies to boiling water and cook for 4-5 minutes or until cooked to your liking. Drain and season to taste.
6 You Plate It
Serve the chicken with the wedges and veggies.
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