Serve with a side salad or over cauliflower rice (grate cauliflower microwave for 1 min on high per cup).
SERVES: 4
TIME TO PLATE: 30 MINUTES
WHAT YOU NEED:
- 600 grams of chicken breast fillets, halved
- 1 tbsp olive oil
- 1 brown onion, sliced
- 2 garlic cloves chopped or 2 teaspoons of crushed garlic
- 1 cup of pitted Kalamata olives, sliced in half
- 1 red pepper, sliced
- 1 cup of mushrooms, sliced
- 400 gram can of tomatoes (no sugar added)
- 1 tbsp of mixed Italian herbs
- Garnish with fresh herbs
HOW TO MAKE:
- Use a non-stick frying pan, add olive oil and heat over medium heat.
- Cook chicken breast fillets, turn for 5 minutes until browned. Remove from heat and transfer to a plate.
- Add onion to pan and sauté until soft and brown.
- Add garlic and cook for 1 minute.
- Return chicken and add olives, capsicum, mushrooms, tomatoes and mixed herbs.
- Cover and reduce heat to medium-low. Simmer for 10 minutes until chicken is cooked through and tomatoes have thickened.
- Garnish with fresh herbs.