Tomato & Olive Chicken
Ready in: 30 minutes
1 small brown onion, diced
1 x 400 g tin diced tomatoes
1 TBS capers
1/2 cup (90g) pitted kalamata olives
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.
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