Another one of our favourite meals and so easy to cook on the bbq and another amazing one pot meal too.
Ingredients for 4
- Spray oil as always
- 600 gm cherry tomatoes cut in half and seasoned
- 2 medium onions sliced
- 5 cloves garlic crushed
- about 500 gm lean chicken breast this can be left whole or chopped to any size you fancy
- 600 ml chicken stock, I used a stockpot but a cube is fine
- 1 tbsp Dried basil
- half tbsp dried oregano
- 1 pot (200gm ish) low fat cream cheese
- 100 gm fresh spinach roughly chopped or torn
My first job was to cut and season the tomatoes and pop in my bbq on an oiled pan for about 15 to 20 minutes. This created the most amazing flavour profile and start to this dish. Once cooked remove and set aside. Pop your pan or dutch oven on the bbq and cook the onions and garlic for a few minutes then add the chicken with the stock and dried herbs. Cook these at about 180c for about 20 minutes or until your chicken reaches a safe internal 73c
Remove from the heat and stir in the cream cheese until it combines and melts. At this point you can adjust the sauce by adding water but I rarely have too do that on my kamado. Pop back on the bbq and add the tomatoes back in along with the spinach and test for seasoning and add if required. Cook for a minute or so to combine and serve.
We served ours with bbq roasted veggies, I simply spray any leftover veggies with spray oil, wrap in foil and pop on the kamado for 15-20 minutes. This creates the most amazing sides and super low calorie too. I often sprinkle with dried herbs or paprika too.
If you cooked this or any of my recipes then please do let me know how it went, I would love some feedback.