Garlic chicken with beans, tomato and olives

Serves: 4

Time to make: 45 mins

Ingredients

2 cloves garlic, minced
2 tablespoons finely chopped fresh flat-leaf parsley, plus extra ¼ cup
1 teaspoon zest of lemon
4 x 125g chicken breast fillets
spray oil
1 tablespoon olive oil
1 large red onion, thinly sliced
250g punnet cherry tomatoes, halved
2 x 400g cans cannellini beans, drained, rinsed
⅓ cup pitted kalamata olives, sliced
350g steamed green beans, to serve

Instructions

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1 Preheat oven to 180°C. Line a baking tray with baking paper. Combine garlic, first measure of parsley and lemon zest. Cut a small pocket into the thick side of each chicken breast fillet. Fill each pocket with one-quarter of the garlic mixture.

2 Spray a large non-stick frying pan with oil and set over a high heat. Add chicken and cook each side for 1-2 minutes or until golden. Transfer to prepared tray and roast for 15 minutes or until chicken is cooked through.

3 Meanwhile, add olive oil to same pan. Reduce heat to medium–high. Cook onion, stirring occasionally, for 3-4 minutes or until soft. Add tomatoes. Cook for 2 minutes. Add cannellini beans and olives. Cook, stirring occasionally, for 2 minutes. Stir remaining parsley through mixture. Season with freshly ground black pepper.

4 Serve garlic chicken with warm cannellini beans and green beans.

Nutrition Info (per serve)

Calories 340 cal

Kilojoules 1420 kJ

Protein 38 g

Total fat 12 g

Saturated fat 3 g

Carbohydrates 20 g

Sugar 5 g

Dietary fibre 14 g

Sodium 690 mg

Calcium 180 mg

Iron 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.