Mediterranean Baked Chicken

Looking for a recipe to brighten up your weekly meals? This easy recipe is low in fat, and packed full of Mediterranean flavours - including olives, artichokes and cannellini beans.

Dinner

Details

4
11
50 mins
Easy

Nutrition per serve

Energy 1476kj
Protein 35.6g
Carbohydrate 34g
Total fat 5.7g
Saturdated fat 0.9g
Dietary fibre 9.6g
Sodium 285g

Ingredients

500g chicken breast fillet, skinless

2 garlic cloves, thinly sliced

2 teaspoons dried oregano

2 medium red onions, thinly sliced

500g whole cherry tomatoes

750g potatoes, cubed

1 teaspoon olive oil

100g marinated artichoke hearts

100g cannellini beans, rinsed and drained

1/4 cup Kalamata olives, pitted

Fresh basil & parsley, to garnish

Method

To make the marinade: drain the artichoke hearts, but keep the juice in a bowl. Set the artichoke hearts aside. In a separate bowl, mix 2-3 teaspoons of the artichoke juice, garlic, and oregano. Cut the chicken into strips and add to the bowl. Give the chicken a good toss to coat with the marinade. Cover with glad wrap and store in the fridge for at least an hour.
In a large roasting pan, add the onions, tomatoes, potatoes and olive oil. Give the onions/tomatoes/potatoes a good shake to coat with the olive oil.
Place the tomato onion mixture into a preheated (180 degree) oven. Cook (don’t forget to stir occasionally) for about 30 minutes, until the potatoes are soft.
Meanwhile, in a large non-stick frying pan over medium heat, brown the chicken but don’t cook the entire way through, as the chicken will continue to cook in the oven.
Remove the onion/tomato/potato mixture from the oven. Add the beans, chicken, olives, and artichoke hearts. Roast for between 5-10 minutes, until the chicken is cooked through.
Remove the roasting pan from the oven, add the parsley and basil. Serve immediately, and enjoy with a good handful of salad leaves.