Baked chicken and feta
This delicious baked chicken is packed full of flavour with no hidden nasties.
1 Tbsp olive oil
1 medium brown onion, chopped
1 clove garlic, crushed
1 tsp smoked paprika
400g can diced tomatoes
¼ cup (40g) pitted kalamata olives in brine, drained
2 corncobs, halved
100g reduced-fat feta
¹/³ cup fresh flat-leaf parsley leaves
Lemon wedges, to serve
Ingredients
4 x 150g lean chicken breast fillets1 Tbsp olive oil
1 medium brown onion, chopped
1 clove garlic, crushed
1 tsp smoked paprika
400g can diced tomatoes
¼ cup (40g) pitted kalamata olives in brine, drained
2 corncobs, halved
100g reduced-fat feta
¹/³ cup fresh flat-leaf parsley leaves
Lemon wedges, to serve
Method
1. Preheat oven to 200°C. Lightly spray a large non-stick frying pan with oil and heat over a medium heat. Add chicken. Cook for 2-3 minutes each side or until browned. Transfer to a 1.5L ovenproof dish.
2. Add olive oil and onion to pan and cook, stirring, for 2-3 minutes or until softened. Add garlic and cook, stirring, for 1 minute or until fragrant. Add paprika and tomatoes. Cook, stirring occasionally, for 8-10 minutes or until sauce thickens slightly. Pour sauce over chicken, top with olives, then bake for 10-12 minutes or until chicken is golden and cooked.
3. Meanwhile, cook corncobs in a pan of boiling salted water for 10-15 minutes or until tender. Drain. Crumble feta over chicken, sprinkle with fresh parsley, then serve with corn and lemon on the side. Serve with steamed snow peas and steamed sugar snap peas.
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9 ProPoints values per serve
- Author:
- Stylist:
- Chrissy Freer, Jane Hann, Trish Heagerty, Marie-Helene Clauzon, Jenn Tolhurst, Kristine Duran-Thiessen
- Photographer:
- Steve Brown, Louise Lister, John Paul Urizar, Ben Dearnley, Brett Stevens
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