Slimming World Mediterranean Chicken Hot Pot

Bursting with vibrant flavors and wholesome ingredients, the Slimming World Mediterranean Chicken Hot Pot is the ultimate healthy comfort food. This one-pot dish features tender chicken breasts simmered with a medley of fresh Mediterranean vegetables like zucchini, eggplant, and red bell peppers, all bathed in a rich tomato-based sauce infused with fragrant herbs like oregano and basil. Perfect for weeknight dinners, this low-calorie recipe is quick to prepare, taking just 15 minutes of prep time and 40 minutes from start to finish. Serve it with steamed rice, quinoa, or crusty bread for a satisfying meal that's as nutritious as it is delicious. Ideal for anyone looking to enjoy healthy eating without sacrificing robust flavors, this chicken hot pot is a must-try for fans of hearty Mediterranean-inspired cuisine.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces Chicken breasts
• 1 large Red onion
• 3 cloves Garlic cloves
• 2 large Red bell peppers
• 2 medium Zucchini (courgette)
• 1 large Eggplant (aubergine)
• 400 grams Canned chopped tomatoes
• 500 ml Chicken stock
• 2 tablespoons Tomato puree
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 1 teaspoon Paprika
• 5 sprays Olive oil spray
• 0.5 teaspoons Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Fresh parsley

Directions

Step 1

Preheat a large non-stick pot or deep sauté pan over medium heat and spray with olive oil spray.

Step 2

Season the chicken breasts with salt and black pepper, then sear them for 2-3 minutes on each side until lightly golden. Remove the chicken and set aside.

Step 3

Dice the red onion, mince the garlic cloves, and chop the red bell peppers, zucchini, and eggplant into bite-sized chunks.

Step 4

In the same pan, add another few sprays of olive oil and sauté the red onion for 3-4 minutes until softened.

Step 5

Add the garlic, red bell peppers, zucchini, and eggplant to the pan. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 6

Stir in the canned chopped tomatoes, chicken stock, tomato puree, dried oregano, dried basil, and paprika. Mix well.

Step 7

Return the chicken breasts to the pan, nestling them into the sauce and vegetables.

Step 8

Reduce the heat to low, cover the pan with a lid, and simmer for 20-25 minutes, or until the chicken is fully cooked through and the vegetables are tender.

Step 9

Taste the sauce and adjust seasoning with salt and black pepper, if needed.

Step 10

Garnish with freshly chopped parsley before serving. Serve hot with steamed rice, quinoa, or a side of crusty bread if desired.

Nutrition Facts

Serving size	(3067.0g)

Amount per serving	% Daily Value*
Calories	1759.6

Total Fat 35.4g	0%
Saturated Fat 7.8g	0%
Polyunsaturated Fat g
Cholesterol 602.0mg	0%
Sodium 2438.2mg	0%
Total Carbohydrate 105.4g	0%
Dietary Fiber 36.2g	0%
Total Sugars 60.4g
Protein 252.3g	0%

Vitamin D 0IU	0%
Calcium 383.6mg	0%
Iron 16.1mg	0%
Potassium 4156.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.2%

Protein: 57.7%

Carbs: 24.1%