• 190g Chicken Thigh Chicken Thigh, skinless, roasted
• 270g gluten-free pasta Gluten-free Pasta, boiled
• 80g aubergine Aubergine
• 80g courgette Courgette
• 200g chopped tomatoes Chopped Tomatoes, canned
• 9g garlic Garlic
• 5g olive oil Olive Oil
• a handful of fresh basil
• 50g mozzarella Mozzarella
• 10g olive oil Olive Oil
• 8g parmesan Parmesan

1. 1

   Prep everything first: wash and trim the aubergine and courgette, then measure out the sauce ingredients.

2. 2

   Cook the gluten-free pasta for 8-10 minutes, stirring often, and rinse briefly to stop it sticking.

3. 3

   Toss the chicken thighs in half the sauce and roast at 200°C (180°C fan) for 22-25 minutes, until caramelised at the edges and cooked through.

4. 4

   Gently fry the garlic in the olive oil, add the chopped tomatoes and simmer for 10-12 minutes until rich. Tear in the basil at the end.

5. 5

   Meanwhile, steam or stir-fry the aubergine and courgette for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: gluten-free pasta first, then the veg and chicken thigh, spooning over any remaining sauce. Finish with the parmesan.

7. 7

   Bulking upgrade: add the mozzarella, olive oil for extra energy-dense calories.

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