Slimming world recipes: Tomato and Basil Chicken with Fries

Well, the festive period is over, and there are many of us who may have had a bit too much turkey and pudding this Christmas and many of us feel the need for a health crazed resolution to lose the extra pounds this year. 

 

The truth is, the craze doesn’t really last, does it? So how can we make sure that it’s a complete lifestyle change and not just an extremely strict diet that’s impossible to maintain? Forget those yucky shakes that end up turning into a greenish brown vegetable latte’ and try out these delicious low-fat recipes which will leave you feeling fuller for longer. 

 

BREAKFAST: 

Fruit and Yogurt 

Cut up some of your favourite fresh fruit, layer into glass topped up with your favourite fruit yoghurt, low-fat or fat free of-course.

 

LUNCH:

Houmous sarnie 

Whip up some drained canned chickpeas with fat-free natural yoghurt, crushed garlic, lemon juice and salt and pepper to add some flavour. Spread on to 2 slices of whole-wheat low GI bread and add some fresh rocket or lettuce and cooked beetroot. Complement with a bowl of mixed berries.

 

DINNER:

Tomato and basil chicken with fries

Serves 4

Ready in 25 minutes

 

FOR THE FRIES:

600g floury potatoes, such as King Edward or Maris Piper, peeled and cut into very thin fries

Low-calorie cooking spray

Salt and freshly ground black pepper

 

FOR THE CHICKEN:

3 tbsp tomato purée

Juice of 1 lemon

2 tsp garlic granules

1 tbsp dried basil

4 skinless chicken breast fillets

2 tbsp balsamic vinegar

A handful of fresh flat-leaf parsley, finely chopped

Mixed salad, to serve

 

Preheat your oven to 200°C/Fan 180°C/Gas 6. Boil the fries for 1-2 minutes, then drain and spread out on a baking tray with some low-calorie cooking spray and season well. Bake for 12-15 minutes or until lightly golden. You could dust a little flour over the fries to make it extra crispy.

 

Preheat your stove to medium-hot. Mix together the tomato purée, lemon juice, garlic granules and dried basil. Put the chicken in a shallow, ovenproof dish, then spoon over the tomato mixture and toss to coat well.

 

Spray the chicken with low-calorie cooking spray, season and grill for 6-8 minutes. Drizzle over the balsamic vinegar, then turn the breasts over and grill for another 6-8 minutes, or until cooked through.

 

Share the chicken between into four plates, garnish with the parsley and serve with the fries and salad.

 

Bon appetite!