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Being creative in the kitchen is a messy, exciting and sometimes disappointing job.

Sometimes you create something so monstrous it’s a definite write off, other times you can concoct something innovative and new, and sometimes, you just discover a simple combination of ingredients that never crossed your mind before.

I haven’t felt much creativity recently – my days have been spent zapped of energy thanks to my lack-of thyroid, and swamped in uni work!

However, tonight I mashed together a few ingredients I found in left in the dregs of my student food-hoard, and came up with something simple, yet delicious!

The spinach and tomatoes add a healthy side (got to be 2 of your 5-a-day?), the chicken is tender and a great source of protein, the pepperoni adds flavour, and the mozzerella just gives it that something else.

So here’s something easy to throw together – I hope you enjoy! Serve with rice, quinoa, or potatoes for a delicious meal.

A simple, yet delicious meal - great for student living!

Tomato and Spinach Chicken Bake (Serves 2)

2 Chicken breasts

Frozen spinach (defrosted in the microwave – the stuff I buy somes in little balls and I used approx 5-6 of these, not sure of the weight?)

Tin chopped tomatoes

Tomato puree

Half an onion

4 mushrooms

1/2 ball mozzerella


Garlic granules

Olive Oil

  1. Ready to eat in around 30 minutes!

    Preheat the oven to 190’/Gas 5.

  2. Chop the onion finely and fry in a little olive oil for a minute.
  3. Add the chopped tomatoes and the tomato puree – mix well and simmer for a few minutes.
  4. Heat a little olive oil in a separate pan, and add the chicken breasts.
  5. Cook for a couple of minutes on each side, and then remove from the heat.
  6. Place the chicken breasts in an over proof casserole dish and cut some slits into them so they absorb the flavours.
  7. Rub a little garlic granules into the chicken breasts.
  8. Cover the chicken breasts with the spinach.
  9. Slice the mushrooms and roughly chop the mozzerella. Place these on top of the chicken and spinach.
  10. Pour the tomato mix over the top, then decorate with pepperoni.
  11. Place in the middle of the oven and bake for approx 30 minutes, until the chicken is cooked through.
  12. Serve and enjoy!

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About Sarah Howells

Hi, I'm Sarah! Diagnosed with coeliac disease 20 years ago, I'm on a mission to create the best gluten free recipes since sliced bread. No fruit salads or dry brownies here.

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