This punchy puttanesca sauce is usually reserved for pasta, but it tastes even better served with fat-roast chicken instead of the carbs.
Ingredients
- 4 x 180g chicken breast fillets
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 1/4 teaspoon dried chilli flakes
- 500g cherry tomatoes
- 3 anchovy fillets in oil, drained, roughly chopped
- 2 tablespoons pitted kalamata olives
- 2 garlic cloves, thinly sliced
- 2 tablespoons small salted capers, rinsed, drained
- 2 tablespoons flat-leaf parsley leaves, chopped
- 2 tablespoons grated parmesan
Method
- Step 1Preheat the oven to 220°C. Brush the chicken with 1 tablespoon oil and scatter with 1 teaspoon dried oregano and a pinch of dried chilli, then season. Place on a baking tray and bake for 30 minutes or until cooked through. Rest, loosely covered with foil, for 5 minutes.
- Step 2Halve 250g tomatoes. Place all the tomatoes in a small saucepan with the anchovy, olives, garlic, capers and remaining 1 tablespoon oil, 1 teaspoon oregano and chilli. Season, then cover and cook over medium heat, stirring occasionally, for 10 minutes or until tomatoes are soft. Stir in most of the parsley.
- Step 3To serve, divide the puttanesca among plates, then slice the chicken and arrange on top. Scatter with parmesan and remaining chopped parsley.
- High protein
- Low carb
- Low kilojoule
- Low sugar
Nutrition
1297 kj
Energy
12.8g
Fat Total
2g
Saturated Fat
1.5g
Fibre
43.7g
Protein
110mg
Cholesterol
547mg
Sodium
2.4g
Carbs (sugar)
3.4g
Carbs (total)
All nutrition values are per serve
- Author: Jill Dupleix
- Image credit: Jeremy Simons
- Publication: Taste.com.au
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