Pan-fried chicken with almond and olive salsa
6
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 2 • Difficulty: Easy
Swap tomato salsa for something a bit different. This nutty olive mix is a perfect pair with pasta.
Ingredients
Dry pasta
75 g, risoni
Artichoke hearts, canned, rinsed, drained
120 g, chopped, (170g jar)
Chicken thigh, skinless, raw
270 g, fat trimmed, (buy 300g)
Flaked almonds
1 tbs, toasted
Pitted green olives
30 g, pitted, chopped
Fresh flat-leaf parsley
¼ cup(s)
Oil spray
1 x 3 second spray(s)
Instructions
1
Cook pasta in a small saucepan of boiling salted water following packet instructions, or until just tender. Drain and return to pan. Add artichokes, tossing to combine,
2
Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Add chicken and cook for 4–5 minutes each side or until cooked through.
3
To make salsa, combine almonds, olives and parsley in a small bowl. Arrange pasta on plates. Top with chicken and salsa, then serve with steamed green beans on the side.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.