Tomato, Fennel & Chicken One-pan Dinner


Prep 25 mins | Cook 35 mins | Serves 4


  • 2 tbs olive oil
  • 500g free-range chicken breast fillets, cut into bite-sized pieces
  • 1 red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 chorizo sausage, thinly sliced
  • 1 bulb fennel, halved and thinly sliced
  • 300g eggplant, trimmed and roughly chopped
  • 1 yellow capsicum, trimmed, halved, deseeded and cut into strips
  • 400g can crushed tomatoes
  • 250g cherry tomatoes, halved
  • ⅓ cup basil leaves
  • Couscous or rice, to serve




Heat oil in a large deep non-stick frying pan over medium heat. Add chicken and cook, tossing often, to seal. Transfer to a plate. Add onion and garlic to pan and cook, stirring often, for 3-4 minutes until tender. Add chorizo and fennel and cook for 3-4 minutes until chorizo is golden. Add eggplant and capsicum and cook, stirring often, for 4-5 minutes until vegetables soften.


Stir in crushed tomatoes. Cover and bring to the boil. Add chicken and cherry tomatoes. Reduce heat, cover and simmer for 12-15 minutes or until chicken is almost cooked through. Uncover and cook for 5 minutes or until sauce has reduced. Season with salt and pepper to taste. Toss through basil leaves. Serve with couscous or rice.


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