Easy recipes and low-maintenance dinners don’t have to be bland, and this is a great example.

You will need:

1 can of whole tomatoes in their juice
a large or 2 medium courgettes, sliced evenly
1/3 cup extra virgin olive oil
chopped olives and capers (to taste)
1 teaspoon mixed herbs (oregano, thyme, sage)

Set your oven to fan setting on 200 Celsius.

Toss all the ingredients except olives and capers in an oven dish, making sure the courgette slices have been coated in olive oil and herbs. Arrange them so that all slices are flat.

About 20-25 minutes in, add the olives and capers and turn the courgette slices and tomato pieces. Roast for about 40 minutes in total, until the edges of the courgettes start to brown.

WP_20141209_005In a flat plate, place a couple of tablespoon of plain oats. Press both sides of the boneless chicken thighs or chicken breast  into the oats so that they stick (preferably after brining the chicken, especially if using the breast). It’s THAT simple; there is no need for other ingredients!

Heat up a pan with some coconut oil. Give it a few minutes to get really hot. Then fry both sides for about 5 minutes; after that lower the heat and cook for a further 10-12 minutes or so on each side. The cooking time will depend on the thickness of the meat.

I decided to cut my boneless chicken thighs into strips. This is what they look like when they’re ready to enjoy:

635537505523311254Some people will ask – Are oats gluten-free? Read about it here.