Tomato chicken and rice

One skinless breast fillet chicken (approx 170g)
! tin chopped tomatoes (400g)
1 large garlic clove
! medium onion
! small tin of sweetcorn
1 medium carrot (diced)
1 cup frozen peas
1 tsp olive oil (or other cooking oil)
1 tsp dried oregano or basil

Dice the onion and place in saucepan with oil over a low heat
Crush or finely chop garlic and add to pan
Cut chicken into small chunks and add to pan once onion is soft
When chicken is sealed (white all over) add tomatoes and bring to boil.
Add sweet corn, carrot and peas (and any other veg such as broccoli, courgette, peppers).Add herbs.
Simmer over a low heat for 30 minutes or until carrots are soft.
Meanwhile cook half a cup of basmati rice.
You should have approx 6 servings of the chicken that can be frozen and served with pasta, rice, potato, lentils or other pulses of choice.