Garlic chicken with beans, tomato and olives
2 cloves garlic, minced
2 tablespoons finely chopped fresh flat-leaf parsley, plus extra 1/4 cup
1 teaspoon lemon zest
4 x 125g chicken breast fillets
1 tablespoon olive oil
1 large red onion, thinly sliced
250g punnet cherry tomatoes, halved
2 x 400g cans cannellini beans, drained, rinsed
1/3 cup pitted kalamata olives, sliced
350g steamed green beans, to serve
Total fat 12g
Saturated fat 3g
Dietary fibre 14g
1 Preheat oven to 180°C. Line a baking tray with baking paper. Combine garlic, first measure of parsley and lemon zest. Cut a small pocket into the thick side of each chicken breast fillet. Fill each pocket with one-quarter of the garlic mixture.
2 Spray a large non-stick frying pan with oil and set over a high heat. Add chicken and cook each side for 1-2 minutes or until golden. Transfer to prepared tray and roast for 15 minutes or until chicken is cooked through.
3 Meanwhile, add olive oil to same pan. Reduce heat to medium–high. Cook onion, stirring occasionally, for 3-4 minutes or until soft. Add tomatoes. Cook for 2 minutes. Add cannellini beans and olives. Cook, stirring occasionally, for 2 minutes. Stir remaining parsley through mixture. Season with freshly ground black pepper.
4 Serve garlic chicken with warm cannellini beans and green beans.
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