- 0:15 Prep
- 1:00 Cook
- 4 Servings
- Capable cooks
This colourful chicken, bocconcini and olive bake is a hearty mid-week dinner solution.
Ingredients
- 1/2 bunch fresh oregano
- 1 1/2 tablespoons olive oil
- 6 chicken thigh cutlets, skin on
- 4 roma tomatoes, halved
- 4 garlic cloves, peeled
- 1/2 cup pitted Sicilian olives
- 125g tub large bocconcini, torn
Method
- Step 1Preheat oven to 200°C/180°C fan-forced.
- Step 2Finely chop half the oregano. Break remaining oregano into small sprigs. Heat 2 teaspoons oil in a non-stick frying pan over medium-high heat. Add chicken. Cook 3 to 4 minutes each side or until golden. Transfer chicken to a baking dish. Drizzle with remaining oil and sprinkle with chopped oregano. Season with salt and pepper. Bake 20 minutes.
- Step 3Arrange tomatoes and garlic around chicken. Spoon pan juices over. Bake for a further 20 minutes or until chicken is cooked through and tomato is just starting to soften. Sprinkle with olives. Bake for a further 5 minutes or until heated through. Sprinkle with bocconcini and remaining oregano. Serve.
- Low carb
- Low sugar
- Lower gi
Nutrition
3704 kj
Energy
73g
Fat Total
23g
Saturated Fat
2g
Fibre
56g
Protein
267mg
Cholesterol
593.58mg
Sodium
2g
Carbs (sugar)
3g
Carbs (total)
All nutrition values are per serve
- Author: Claire Brookman
- Image credit: Andrew Young & Sam McAdam
- Publication: Super Food Ideas
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