

Tuscan-style chicken baked with tomatoes and olives
Ingredients
- 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
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Instructions
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 306cal
-
Kilojoules 1280kJ
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Protein 34g
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Total fat 14g
-
–Saturated fat 4g
-
Carbohydrates 10g
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–Sugars 9g
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Dietary fibre 3g
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Sodium 350mg
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Calcium 140mg
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Iron 2.5mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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