Make this one-pot wonder with ease.
Ingredients
- 2 teaspoons olive oil
- 4 (1kg) chicken thigh cutlets, trimmed
- 4 green onions, trimmed, cut into 5cm lengths
- 1 medium red capsicum, thickly sliced
- 1 medium green capsicum, thickly sliced
- 1 tablespoon drained baby capers
- 1/3 cup pitted kalamata olives
- 2 tablespoons chopped fresh oregano leaves
- 400g can Val Verde peeled Italian tomatoes
- 690g jar Val Verde traditional pasta sauce
- cooked pasta, to serve
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Heat oil in a large, flameproof baking dish over medium-high heat. Add chicken. Cook, turning, for 6 to 8 minutes or until browned. Remove from heat. Transfer chicken to a plate. Drain excess fat from dish. Return dish to heat.
- Step 2Add chicken, onion, capsicum, capers, olives, oregano and tomatoes to dish. Pour over pasta sauce. Season with pepper. Transfer dish to oven.
- Step 3Bake for 50 minutes or until chicken is cooked through, turning halfway during cooking. Serve chicken with pasta.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1488 kj
Energy
14g
Fat Total
3g
Saturated Fat
7g
Fibre
33g
Protein
124mg
Cholesterol
1030.41mg
Sodium
15g
Carbs (sugar)
20g
Carbs (total)
All nutrition values are per serve
Notes
If you don’t have a flameproof baking dish, use a frying pan in step 1. Transfer to a baking dish.
- Author: Kim Coverdale
- Image credit: (N/A)
- Publication: Super Food Ideas
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