Chicken and tomato crumble recipe

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 420 calories / serving
  • Freezable
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Chicken and Tomato Crumble (h)

Heat the rapeseed oil in a large frying pan and fry the chicken for 4-5 minutes. Add the vegetables and cook for a further 1-2 minutes. Add the pasta sauce, bring to the boil and simmer for 2-3 minutes until the chicken is cooked throughout, with no pink showing. Transfer to a heatproof serving dish.

Mix together the oats and breadcrumbs and sprinkle over the chicken, place under a preheated grill for 1-1½ minutes until golden. Serve with wholegrain bread and fresh vegetables.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 2tbsp rapeseed oil
  • 400g chicken breast, diced
  • 200g frozen peas
  • 195g can sweetcorn, drained
  • 700g jar tomato pasta sauce
  • 25g oats
  • 150g wholemeal breadcrumbs
  • Energy 1775kj 420kcal 21%
  • Fat 12g 17%
  • Saturates 2g 10%
  • Sugars 14g 16%
  • Salt 2.4g 40%

of the reference intake
Carbohydrate 44.5g Protein 36.2g Fibre 7.6g


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