Slimming World Mediterranean Chicken Hot Pot
Bursting with vibrant flavors and wholesome ingredients, the Slimming World Mediterranean Chicken Hot Pot is the ultimate healthy comfort food. This one-pot dish features tender chicken breasts simmered with a medley of fresh Mediterranean vegetables like zucchini, eggplant, and red bell peppers, all bathed in a rich tomato-based sauce infused with fragrant herbs like oregano and basil. Perfect for weeknight dinners, this low-calorie recipe is quick to prepare, taking just 15 minutes of prep time and 40 minutes from start to finish. Serve it with steamed rice, quinoa, or crusty bread for a satisfying meal that's as nutritious as it is delicious. Ideal for anyone looking to enjoy healthy eating without sacrificing robust flavors, this chicken hot pot is a must-try for fans of hearty Mediterranean-inspired cuisine.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 large Red onion
- 3 cloves Garlic cloves
- 2 large Red bell peppers
- 2 medium Zucchini (courgette)
- 1 large Eggplant (aubergine)
- 400 grams Canned chopped tomatoes
- 500 ml Chicken stock
- 2 tablespoons Tomato puree
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Paprika
- 5 sprays Olive oil spray
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley
Instructions
Preheat a large non-stick pot or deep sauté pan over medium heat and spray with olive oil spray.
Season the chicken breasts with salt and black pepper, then sear them for 2-3 minutes on each side until lightly golden. Remove the chicken and set aside.
Dice the red onion, mince the garlic cloves, and chop the red bell peppers, zucchini, and eggplant into bite-sized chunks.
In the same pan, add another few sprays of olive oil and sauté the red onion for 3-4 minutes until softened.
Add the garlic, red bell peppers, zucchini, and eggplant to the pan. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the canned chopped tomatoes, chicken stock, tomato puree, dried oregano, dried basil, and paprika. Mix well.
Return the chicken breasts to the pan, nestling them into the sauce and vegetables.
Reduce the heat to low, cover the pan with a lid, and simmer for 20-25 minutes, or until the chicken is fully cooked through and the vegetables are tender.
Taste the sauce and adjust seasoning with salt and black pepper, if needed.
Garnish with freshly chopped parsley before serving. Serve hot with steamed rice, quinoa, or a side of crusty bread if desired.
Nutrition Facts
Calories |
1760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 602 mg | 201% | |
| Sodium | 2438 mg | 106% | |
| Total Carbohydrate | 105.4 g | 38% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 60.4 g | ||
| Protein | 252.3 g | 505% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 4156 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
