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Photo of Chicken with tomato, olives and capers by WW

Chicken with tomato, olives and capers

5 - 8
PersonalPoints™ per serving
Total Time
20 min
10 min
10 min
Fire up the grill and give tender chicken breast a quick sear for dinner in minutes.


Raw 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

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)


2 cup(s), (1 bunch) trimmed


1 medium, wedges, to serve

Oil spray

1 x 3 second spray(s)


  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.