Weeknight-friendly Chicken Breast Ramen with the tomato and olive oil we come back to again and again. Big flavour, short shopping list.
Free to cook
Prep everything first: chop the aromatics, measure the tomato and olive oil elements, and pat the chicken breast dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken breast. Transfer to the oven and bake until set, bubbling and golden on top.
Stir in the manchego and the rest of the tomato and olive oil flavours, letting them cook out for a minute until fragrant.
Add the kale along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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