Rosemary, Tomato & Black Olive Chicken

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Rosemary, Tomato & Black Olive Chicken
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Makes: 4 servings adjust
Cheap, speedy and low fat, this dish is a winner for a healthy midweek meal

Directions

Ingredients

  • Olive Oil
  • 4 Boneless Chicken Breasts, skinless
  • 1 large Onion, halved and sliced
  • 2 Garlic Cloves, sliced
  • pinch Chili Flakes
  • 1 tablespoon Fresh Rosemary, finely chopped
  • 125 milliliters White Wine
  • 400 grams Tomato

Step 1

Heat 2 tsp of the oil in a large non-stick saucepan. Slice the chicken into long strips and brown with a little seasoning until crisp on both sides. Remove and add another tsp oil to the pan with the onion, garlic, chilli and rosemary. Cook for 7 minutes, then add the wine, tomatoes and the chicken. Add seasoning and simmer for 10 minutes.

Ingredients

  • 10 Black Olives, pitted
  • 200 grams Orzo

Step 2

Add the olives and serve with cooked orzo or another small-sized pasta.
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