Chicken, tomato and olive casserole

Author: The Healthy Food Guide TV Series

Photographer: The Healthy Food Guide TV Series

This crowd-pleaseing casserole is a healthy and simple mid-week meal that is high in iron and can be made gluten-free.

Serves: 4

Time to make: 1 hr

Ingredients

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Boil water in kettle then pour into a large pot. Add sorghum then cover and simmer until liquid is absorbed and grain has plumped up, about 50 minutes. It should be tender with a pleasant bite.
Heat a large pan over a high heat and spray with oil. Cook chicken, in batches, for 2 minutes or until golden. Remove from pan.
Spray pan again with oil and add onion, bacon and celery. Cook, stirring, for 5 minutes. Add garlic and cook for 1 minute. Add wine and simmer for 1-2 minutes.
Add tomatoes, water, rosemary, olives and chicken to pan. Stir to combine then bring to the boil. Reduce heat and simmer for 5 minutes. Add beans and cook for 5 minutes. Season to taste with a generous amount of black pepper. Add a little water if necessary so it’s nice and saucy – sorghum appreciates a saucy dish.
Serve chicken with sorghum, garnished with fresh parsley.

Make it gluten free: Check bacon is gluten free.

Calories 561 cal

Kilojoules 2350 kJ

Protein 39 g

Total fat 18 g

Saturated fat 5 g

Carbohydrates 60 g

Sugar 9 g

Dietary fibre 9 g

Sodium 480 mg

Calcium 120 mg

Iron 5.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.