Baked Chicken With Kale & Tomatoes

PREP: 10 Minutes

COOK: 35 Minutes

SERVES: 4

Skill Level: Easy

Nutrition Info (Per Serving)

292 kcal Energy

5.4g Carbohydrate

35.8g Protein

5.4g (of which Sugar)

13.1g Fat

4.8g Fibre

3.4g (of which Saturated Fat)

1g Salt

Preheat the oven to 200°C, gas mark 6.
Place the thighs in a roasting tin with the tomatoes and olives. Mix the stock with tomato paste and pour over the chicken. Bake for 20 minutes
Meanwhile, cook the kale in boiling water for 3 minutes, drain. Stir into the chicken and bake for a further 15 minutes until the chicken is cooked throughout.

Try using drumsticks instead of thighs or use either olive tapenade or any flavoured pesto instead of the tomato paste.

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