Tomato & Olive Chicken

Servings:  4

Ready in: 30 minutes

4 x 125 g chicken breast fillets

1 small brown onion, diced

1 x 400 g tin diced tomatoes

1 TBS capers

1/2 cup (90g) pitted kalamata olives


To serve:

250 g steamed green beans

Cooked rice, quinoa, pasta or couscous

    Cut chicken breast into slices. Add 1-2 tsp olive oil to a large frying pan and place over medium-high heat. Cook the chicken for 2-3 mins on each side until golden, remove from pan and set aside – keep warm.

    Return the pan to the heat and add onion. Saute for 5 mins or until softened. Add tomatoes, capers, olives and simmer for 10 mins, stirring occasionally. Add the chicken and cook for another 1-2 mins, stirring the chicken through the sauce.

    Serve chicken with warm green beans & sides of choice.


    Nutrition Information (per serve, without rice/quinoa):

    238 Cal (999 kJ), 42 g protein, 7 g fat (1 g saturated), 10 g carbohydrates (5 g sugar), 3 g fibre, 496 mg sodium