One-Pan Chicken With Bocconcini & Olives

4
Servings
5m
Prep Time
12m
Cook Time
17m
Ready In


"From one of our national supermarkets and their free monthly magazine August 2018."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (418.5 g)
  • Calories 367
  • Total Fat - 12.8 g
  • Saturated Fat - 2.5 g
  • Cholesterol - 127.5 mg
  • Sodium - 369.6 mg
  • Total Carbohydrate - 13.3 g
  • Dietary Fiber - 4.2 g
  • Sugars - 6.5 g
  • Protein - 49.1 g
  • Calcium - 92.6 mg
  • Iron - 3.6 mg
  • Vitamin C - 30.6 mg
  • Thiamin - 0.2 mg

Step 1

Cut each piece of chicken in half horizontally and sprinkle the chicken with oregano and season.

Step 2

Heat half the oil in a large frying pan over high heat and cook the chicken for 2 minutes each side or until golden brown and transfer to a large heatproof plate.

Step 3

Heat remaining oil in the pan and add the onion and garlic and cook for 2 minutes or until onion softens and then add cherry tomato and diced tomato and bring to the boil.

Step 4

Return the chicken to the pan with the olives and bocconcini and reduce heat to medium-high and cook for 8 minutes or until the chicken is cooked through and sauce thickens slightly and serve drizzled with pesto.

Tips & Variations


No special items needed.

Related