One-dish chicken and olive bake

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Serves: 4
Time to make: 55 mins
Total cost: $15.60 / $3.90 per serve
(at time of publication)

Diabetes friendly Low sodium High protein

Ingredients
Nutrition info.

Full ingredients list:

cooking oil spray
4 single skinless chicken breast fillets, trimmed
600g chat (small coliban) potatoes, halved
1/2 cup reduced-salt chicken or vegetable stock (gluten-free)
2 brown onions, halved and cut into wedges
3 tomatoes, finely chopped
1/2 cup pitted kalamata olives
2 cloves garlic, thinly sliced
1 tablespoon dried rosemary
1/2 cup dry white wine
200g steamed green beans, to serve

Nutritional information (per serve)

Kilojoules:

2,033kJ

Calories:

486cal

Protein:

50.7g

Total fat:

12.1g

Saturated fat:

3.7g

Carbohydrates:

34.3g

Sugars:

4.1g

Dietary fibre:

6.3g

Sodium:

328mg

Calcium:

56mg

Iron:

3mg

Instructions

Instructions and steps:

Step 1 Preheat oven to 200ÂºC. Spray a 6-cup capacity ovenproof dish with oil. Heat over medium heat. Add the chicken and cook, turning occasionally, for 2 minutes or until browned all over.

Step 2 Add the potato to the dish and cook, turning occasionally, for 4 minutes or until golden. Remove from heat. Add chicken stock, onion, tomato, olives, garlic and rosemary to the dish. Bake for 25 minutes or until the chicken is cooked and the potato is tender. Serve with green beans.