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Tomato Chicken

I’ve recently recommended this dish to a few at Niche lately and it has gone down an absolute treat! The recipe is one that I created almost by accident and lack of “stuff” in my pantry and fridge. Turns out that it is now one of my favorites! Try it this month and let me know what you think- photo evidence is essential! Post them on the Team Niche Facebook page, or email to admin@nichecrossfit.com.au


600g Chicken Thighs
1 Brown Onion
3 Cloves Garlic
Chili (optional)
2 tbsp. Coconut Oil
~280g Tomato Paste
1 can (400ml) Coconut Cream
Fresh Rosemary
Fresh Thyme
Pinch Salt + pepper
Fresh basil
Shaved parmesan cheese

Side- Broccoli or Kale +/- roast vegetable.

Cook diced onion and minced garlic (+/- chili) with coconut oil in a pan until onion is clear. Add cubed chicken thighs and cook until sealed. Add tomato paste, coconut cream, chili, thyme, rosemary and salt. Combine all ingredients and simmer for roughly twenty minutes or until oil separates. Season with salt & pepper to taste.

Serve atop of steamed broccoli, kale or any other leafy green vegetable. Garnish with plenty of fresh basil and Parmesan cheese.

Serve with roast vegetable of choice. My favorites are any variety of potato and/or parsnip.


Nutritional Info

Macronutrient ratio
3:1:2 (P:C:F)

Tomato Chicken offers the following percentages of the Recommended Dietary Intake (RDI) for the following:

Vitamin A: 30%
Vitamin C: 96%
Vitamin B6: 50%
Vitamin B12: 44%
Niacin (B3): 79%
Riboflavin (B2): 47%
Zinc: 39%

Additionally, the following are percentages of the Suggested Daily Target (SDT):

Fiber: 21%
Folate: 17%
Omega 3: 11%
Potassium: 26%
Vitamin E: 23%