One-dish chicken and olive bake

Author: Amanda Lennon - Chef, Food Editor

Photographer: André Martin

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Serves: 4

Time to make: 55 mins

Ingredients

More weights & measures

cooking spray oil

4 single skinless chicken breast fillets, trimmed

600g waxy potatoes, halved

½ cup reduced-salt chicken or vegetable stock

2 onions, halved and cut into wedges

3 tomatoes, finely chopped

½ cup pitted kalamata olives

2 cloves garlic, thinly sliced

1 tablespoon dried rosemary

½ cup dry white wine

2 cups steamed green beans to serve

Instructions

1 Preheat oven to 200°C. Spray a 6-cup capacity ovenproof dish with oil. Heat over medium heat. Add chicken and cook, turning occasionally, for 2 minutes, or until browned all over.

2 Add potato to dish and cook, turning occasionally, for 4 minutes or until golden. Remove from heat.

3 Add stock, onion, tomato, olives, garlic, wine and rosemary to dish. Bake for 25 minutes, or until chicken is cooked and potato is tender. Serve with green beans.

Variations

Make it gluten free: Check stock and wine are gluten free.

Nutrition Info (per serve)

Calories 419cal

Kilojoules 2070kJ

Protein 47g

Total fat 17g

–Saturated fat 3g

Carbohydrates 35g

–Sugars 9g

Dietary fibre 7g

Sodium 600mg

Calcium 110mg

Iron 3mg

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.

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