The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chicken with summer veg & tomato basil sauce
We’ve given chicken dinner a summertime glow-up! Tender chicken breast is served simply with mangetout, carrots and potato mash, smothered in a sun-kissed tomato, shallot and basil sauce, creamy with Greek-style yogurt and sprinkled with basil. Winner, winner!
SWK: Source of fibre
SWK: High protein
Plants 4
highly rated
Serving size
Ingredients
- 400g potatoes
- 1 shallot
- 2 skinless chicken breasts
- 1 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 110g baby tomatoes
- 2 carrot
- 80g mangetout
- 1 handful of fresh basil
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
Nutritional Information
Calories: 457
Protein: 43g
Carbs: 61g
Fat: 3.8g
Ingredients
- 800g potatoes
- 2 shallot
- 4 skinless chicken breasts
- 2 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
- 3 carrot
- 160g mangetout
- 1 handful of fresh basil
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 200g baby tomatoes
Nutritional Information
Calories: 438
Protein: 43g
Carbs: 58g
Fat: 3.6g
Chicken with summer veg & tomato basil sauce
We’ve given chicken dinner a summertime glow-up! Tender chicken breast is served simply with mangetout, carrots and potato mash, smothered in a sun-kissed tomato, shallot and basil sauce, creamy with Greek-style yogurt and sprinkled with basil. Winner, winner!
Cook time:
30 mins
Cuisine:
British
Food group:
Poultry
Allergens: Milk
Cooking Instructions
Make your mash
- Peel the potatoes, cut into 2cm cubes, then cook in boiling water for 15-18 mins.
- Drain, return to the pan and mash, then lightly season.
Sauté the chicken
- Meanwhile, peel and very finely dice the shallots.
- Spritz a large non-stick frying pan with cooking spray and put it over a high heat. Fry the chicken with the shallots for 2-3 mins on each side until golden brown.
Add some sunshine!
- Squeeze the sun-dried tomato paste into the frying pan, add the stock and pour in 200ml water (300ml for 4 portions). Stir well and simmer for 5-6 mins (6-8 mins for 4 portions), until the sauce reduces to loosely coat the shallots.
- Halve the tomatoes and add them to the pan. Cook for 2 mins, then remove from the heat.
Veg out!
- At the same time, halve the carrots lengthways and slice into thin half-moons.
- Cook the carrots and mangetout in boiling water for 3-4 mins, then drain.
Finish & serve
- Thinly slice three-quarters of the basil. Stir the yogurt and sliced basil into the sauce.
- Transfer the chicken to a board and slice, then serve with the veg and mash. Spoon the sauce over the chicken and sprinkle the remaining basil leaves on top.