Chicken with tomato, olives and capers
5
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Fire up the grill and give tender chicken breast a quick sear for dinner in minutes.
Ingredients
Skinless chicken breast
540 g, (buy 600g, fat trimmed)
Olive oil
1 tbs
Red onion
1 medium, finely chopped
Cherry tomatoes
200 g, mixed medley, halved
Capers, rinsed, drained
2 tsp
Black olives, drained
⅔ cup(s), mixed variety, pitted, halved (105g)
Fresh flat-leaf parsley
¼ cup(s), coarsely chopped
Wholemeal bread
4 slice(s), (4 x 35g slices)
Rocket
2 cup(s), (1 bunch) trimmed
Lemon(s)
1 medium, wedges, to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Cut each chicken breast fillet in half horizontally to make 2 thinner fillets.
2
Preheat a chargrill or barbecue on high. Lightly spray the chicken with oil. Cook for 2-3 minutes each side or until cooked through.
3
Meanwhile, heat the oil in a large frying pan over high heat. Cook the onion, stirring, for 2 minutes or until soft. Add tomato, capers and olives and cook, stirring, for 3 minutes or until heated through. Stir in the parsley.
4
Chargrill bread for 1 minute each side or until toasted. Serve the chicken with tomato mixture, rocket, bread and lemon wedges.
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