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.
Tuscan chicken with crushed roasties
Meet your new crush! Tender chicken breasts are smothered in a fragrant fennel, basil and oregano sauce and served with crispy and garlicky smashed potatoes, plus a classy side of long-stem broccoli. It’ll be love at first bite…
SWK: Source of fibre
SWK: High protein
Plants 6
highly rated
Serving size
Ingredients
- 1 pepper
- 2 skinless chicken breasts
- 500g baby potatoes
- 1 tsp dried oregano
- 1 tsp fennel seeds
- 110g baby tomatoes
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 handful of fresh basil
- 180g Tenderstem broccoli
- 80g baby spinach
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 2 garlic clove
- 1 onion
Nutritional Information
Calories: 507
Protein: 49g
Carbs: 65g
Fat: 5.2g
Ingredients
- 240g Tenderstem broccoli
- 1 handful of fresh basil
- 160g baby spinach
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1000g baby potatoes
- 4 skinless chicken breasts
- 1 onion
- 2 pepper
- 4 garlic clove
- 1 tbsp dried oregano
- 2 tsp fennel seeds
- 200g baby tomatoes
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
Nutritional Information
Calories: 472
Protein: 47g
Carbs: 59g
Fat: 4.6g
Tuscan chicken with crushed roasties
Meet your new crush! Tender chicken breasts are smothered in a fragrant fennel, basil and oregano sauce and served with crispy and garlicky smashed potatoes, plus a classy side of long-stem broccoli. It’ll be love at first bite…
Cook time:
35 mins
Cuisine:
British
Food group:
Poultry
Allergens: Milk
Cooking Instructions
Sort the spuds & chicken
- Heat your oven to 220ºC/fan 200ºC/gas 7.
- Halve the potatoes, then cook in boiling water for 15-18 mins. Drain, then slightly crush.
- Meanwhile, spritz a large non-stick frying pan with cooking spray and put it over a high heat. Fry the chicken for 2-3 mins on each side until golden brown.
- Transfer the chicken to a baking tray lined with baking paper.
Simmer the sauce
- At the same time, peel and finely dice the onion, then deseed and finely dice the peppers. Peel and crush the garlic.
- Put the frying pan back over a high heat, spritz with cooking spray and fry the onion, peppers, oregano, fennel seeds and tomatoes for 5 mins.
- Crumble in the stock and pour in 150ml boiled water (250ml for 4 portions). Stir well and simmer for 5-7 mins until reduced by half.
Get roasting
- Put the crushed potatoes on a baking tray lined with baking paper, scatter over the garlic and gently toss to coat. Spritz with cooking spray and lightly season.
- Pop the potato and chicken trays into the oven and roast for 10-12 mins, until the chicken is cooked through.
Cook the broccoli
- Meanwhile, trim the broccoli, and finely chop the basil.
- Cook the broccoli in boiling water for 3-4 mins, then drain.
Add your final flourishes
- Add the spinach to the sauce and cook for 2 mins. Remove from the heat and leave to cool a little, then stir in half the basil and the yogurt.
- Slice the chicken and serve with the potatoes and broccoli, then drizzle over the sauce and scatter on the remaining basil.