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Chicken with quinoa, tomato and olives

Chicken with quinoa, tomato and olives

Total Time
1 hr 35 min
25 min
1 hr 10 min
This dinner is perfect for freezing so make a double batch and you have a super quick dinner for another night.


Olive oil

1½ tbs

Skinless chicken breast

900 g, (Buy 1kg) cut into 2cm pieces

Red onion

2 medium, finely chopped


3 clove(s), crushed

Fresh rosemary

2 tsp, finely chopped

Fresh lemon rind

2 tsp, finely grated

Canned diced tomatoes

800 g, (2 x 400g can)

Salt reduced chicken stock

½ cup(s), (125ml)


1½ cup(s), (260g) rinsed, drained


2 medium, thinly sliced

Black olives, drained

cup(s), (110g) sliced

Fresh flat-leaf parsley

¼ cup(s), to serve


  1. Preheat oven to 180°C or 160°C fan-forced. Heat half the oil in a large flameproof casserole dish over high heat. Cook chicken, turning, in batches, for 5 minutes or until browned. Transfer to a plate.
  2. Heat remaining oil in same pan over high heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic, rosemary and rind and cook, stirring, for 1 minute.
  3. Return chicken to pan with tomatoes, stock and quinoa and bring to the boil. Cover and bake for 40 minutes, adding zucchini and olives for last 10 minutes of cooking, or until chicken is cooked through (if serving 4, see Notes). Serve topped with parsley.


SERVING SUGGESTION: Steamed baby carrots and broccolini. TIPS: It is important to rinse and drain quinoa to remove any bitter flavours. To freeze: Transfer half the mixture to 1 large or 4 individual airtight containers (leave a 2–3cm gap at the top for expansion). Freeze for up to 2 months. Defrost in fridge overnight. Reheat in a saucepan over medium heat, stirring, until hot.