• 4servings
  • 40minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsSilicon, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 x 750g jar Bolognese sauce

  2. 450g chicken breast or thighs, cut into bite-sized pieces

  3. the grated zest and juice of 1 lemon

  4. 3tbsp olive oil

  5. 1 large onion, peeled and finely sliced

  6. 4 sun-dried tomatoes, chopped

  7. 1 medium aubergine, halved and sliced

  8. 2 medium courgettes, trimmed and sliced

  9. 1 x 450g can of artichokes, drained and halved Warmed pitta bread

  10. Greek yogurt

  11. Fresh flat leaf parsley, chopped

Instructions Jump to Ingredients ↑

  1. Place the chicken into a bowl with the lemon zest and juice. Stir well, cover and leave to marinate for 30 mins.

  2. Heat the oil in a large heavy-bottomed pan on a medium heat. Add the onions and aubergine and cook for 3-4 mins. Add the chicken and remaining marinade from the bowl. Add the courgettes and sun-dried tomatoes and Bolognese sauce. Season to taste, cover and simmer on a low-medium heat for 30 mins. Remove the lid and cook for a further 10 mins or until tender.

  3. Add the artichokes hearts (if using) to the pan and heat for 5 mins.

  4. Serve hot or cold with pitta bread and yogurt and garnished with fresh parsley.


Send feedback