‘Loin’ some tricks with this wonderfully versatile and delicious chicken cut!
Ingredients
- 1/2 cup pitted kalamata olives, halved
- 1 large vine-ripened tomato, finely chopped
- 1 tablespoon baby capers, drained, rinsed
- 1 tablespoon fresh oregano leaves
- 600g chicken tenderloins
- 1/3 cup dry white wine
- 600g chat potatoes, halved
- 150g baby green beans, trimmed
Method
- Step 1Preheat oven 220°C/200°C fan-forced. Combine olives, tomato, capers and oregano in a bowl. Place a 30cm x 40cm sheet baking paper on a board. Place one-quarter of the chicken in the centre of baking paper. Top with one-quarter of the tomato mixture. Drizzle with 1 tablespoon wine. Season with pepper. Fold up sides of baking paper to enclose filling. Secure with kitchen string. Place parcel on a baking tray. Repeat with baking paper, remaining chicken, tomato mixture, wine and pepper. Roast for 20 minutes or until chicken is cooked through.
- Step 2Meanwhile, place potato in a saucepan of water over high heat. Bring to the boil. Reduce heat to low. Simmer for 15 minutes or until potato is just tender, adding beans for last 3 minutes. Drain. Refresh under cold water.
- Step 3Serve chicken mixture with potato and beans.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1291 kj
Energy
4g
Fat Total
1g
Saturated Fat
5g
Fibre
39g
Protein
88mg
Cholesterol
286.82mg
Sodium
3g
Carbs (sugar)
23g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Kirrily La Rosa
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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