Tuscan-style chicken baked with tomatoes and olives

Serves: 4

Time to make: 50 mins

Hands-on time: 20 mins

Ingredients

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4 teaspoons olive or other oil

4 skinless boneless chicken breasts (about 500g total)

1 medium onion, peeled, quartered, sliced

2 cloves garlic, peeled,chopped

1 medium red capsicum, deseeded, quartered, sliced

2 x 400g cans diced tomatoes in juice

2 tablespoons balsamic vinegar

1-2 tablespoons basil pesto or 2-3 tablespoons chopped fresh basil

½ cup kalamata olives

¼ cup freshly grated parmesan cheese

Instructions

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1 Preheat oven to 180°C. Heat oil in a large non-stick frying pan. Add chicken breasts and cook for 2-3 minutes each side or until lightly browned. Remove chicken from pan and arrange pieces ‘good’ side up in a single layer over the bottom of a large (non-stick, oil-sprayed) casserole dish.

2 Return pan to heat then stir in onion and garlic. Cook, stirring occasionally, until onion has softened. Add capsicum. Cook, stirring frequently, for 2-3 more minutes then add the next four ingredients and bring to the boil, stirring occasionally.

3 Pour the sauce over chicken and sprinkle with parmesan. Transfer to oven and bake uncovered for 25-30 minutes. Serve over pasta with a side salad or vegetables and perhaps some crusty bread. Garnish with extra fresh basil if preferred.

Variations

Make it gluten free: Use gluten-free pesto.

Nutrition Info (per serve)

Calories 306 cal

Kilojoules 1280 kJ

Protein 34 g

Total fat 14 g

Saturated fat 4 g

Carbohydrates 10 g

Sugar 9 g

Dietary fibre 3 g

Sodium 350 mg

Calcium 140 mg

Iron 2.5 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.