Take a mid-week trip to the Mediterranean with this Mediterranean spiced chicken.
Ingredients
- 2 tablespoons olive oil
- 4 (150g each) chicken thigh cutlets, trimmed
- 1 medium brown onion, cut into wedges
- 1 red capsicum, thinly sliced
- 400g jar arrabbiata pasta sauce
- 1/2 cup pitted kalamata olives
Method
- Step 1Heat half the oil in a large, deep frying pan over medium-high heat. Cook chicken, turning, for 4 to 5 minutes or until golden. Transfer to a plate.
- Step 2Heat remaining oil in pan. Cook onion and capsicum, stirring, for 3 to 4 minutes or until onion has softened. Return chicken to pan. Add pasta sauce and olives. Season with salt and pepper. Cover. Bring to the boil. Reduce heat to low. Simmer, turning chicken occasionally, for 30 to 35 minutes or until chicken is cooked through.
- Low carb
- Low kilojoule
- Low sugar
Nutrition
1219 kj
Energy
17g
Fat Total
3g
Saturated Fat
4g
Fibre
20g
Protein
75mg
Cholesterol
638.67mg
Sodium
8g
Carbs (sugar)
12g
Carbs (total)
All nutrition values are per serve
Notes
Serve with risoni pasta or steamed rice, and oregano.
- Author: Jenny Fanshaw
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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