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Photo of Chicken with tomato, olives and capers by WW

Chicken with tomato, olives and capers

Total Time
20 min
10 min
10 min
Fire up the grill and give tender chicken breast a quick sear for dinner in minutes.


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.