Baked Cheesy Tomato Chicken

While the potato is roasting, finely chop the garlic (or use a garlic press). Pick and slice the basil leaves. Heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a plate.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Season the chicken breast on both sides with salt and pepper and add to the hot pan. Cook until golden, 2 minutes each side. Transfer to a large baking dish. Return the pan to a medium heat with a drizzle of olive oil. Add the garlic and dried oregano (see ingredients list) and cook until fragrant, 1 minute. Add the chopped tomatoes, basil, brown sugar, butter and crumble in 1 vegetable stock cube. Simmer until thickened, 3-4 minutes.

Pour the tomato mixture over the chicken in the baking dish. Sprinkle with the shredded Cheddar cheese and bake until the chicken is just cooked through, 6-10 minutes (depending on thickness). Set aside to rest for 5 minutes. TIP: Chicken is cooked through when it is no longer pink inside.

While the chicken is baking, trim the green beans. Thinly slice the carrot (unpeeled) into half-moons. Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the green beans and carrot and a splash of water and cook, tossing, until tender, 5-6 minutes. Season with salt and pepper.