Tuscan chicken



Average: 5 (1 vote)


2 punnets (400g) grape tomatoes
¾ cup (110g) pimento stuffed green olives
¼ cup (60ml) olive oil
juice of 1 lemon
4 chicken breast fillets
basil leaves, rice and salad, to serve

$4.20 per serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1.Preheat oven to 180°C. In a bowl combine tomatoes, olives, 2 tablespoons of oil and lemon juice.

2. Heat remaining oil in a frying pan. Season chicken to taste and fry for 2-3 minutes each side, until golden. Transfer to a baking pan.

3. Pour over tomato mixture, toss well and season to taste. Bake for 15-20 minutes, turning once, until chicken is cooked. Top with a few basil leaves and serve with rice and salad.

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