This Mediterranean inspired dish consisting of lightly roasted chicken breasts with a cherry tomato, olive and caper salsa served with a side of seasonal greens will definitely hit the spot this autumn!
30 Minutes. Gluten Free. Dairy Free. Super Healthy. Super Delish! Just 320 Calories Per Person
2 x 180g free range skinless chicken breasts
6 cherry tomatoes
1 red onion
10 kalamata olives
2 tablespoons capers
2 sprigs oregano
1 clove of garlic
6 stems broccolini
225g green beans
Preheat oven & marinate chicken
Preheat oven to 200ºC on fan bake. In a bowl combine 1/2 red onion finely diced, crushed garlic, roughly chopped olives, capers and oregano leaves (de-stemmed). Add chicken, a drizzle of olive oil and season generously. Mix well to coat. Line a baking dish with baking paper. Place chicken in dish and spoon over the marinate and top with the cherry tomatoes.
Place chicken in oven on the middle rack to roast for 16 minutes, until it is just cooked through. Remove and allow to rest for a few minutes.
Blanch & dress greens
Bring a large pot of salted water to the boil. Top and tail the beans and trim the broccolini ends. Blanch the greens for 2 minutes once the water returns to boil. Once bright green and tender crisp, drain and place in a bowl. Drizzle with a little olive oil and juice of the half the lemon. Season well and toss to combine.
Place chicken onto plates and serve with greens. Squeeze over lemon juice.
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