One-dish chicken and olive bake

Author: Amanda Lennon - Chef, Food Editor

Photographer: André Martin

Save to favs/meal planning

See favs

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

Stay Awake

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 419 cal

Kilojoules 2070 kJ

Protein 47 g

Total fat 17 g

Saturated fat 3 g

Carbohydrates 35 g

Sugar 9 g

Dietary fibre 7 g

Sodium 600 mg

Calcium 110 mg

Iron 3 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.

Save to favs/meal planning

See favs PRINT