Spanish Chicken
Serves: 2
Prep time: 10 minutes
Cook time: 20 minutes
3 serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 1 teaspoon smoked paprika
- 1 teaspoon harissa paste
- 2 garlic cloves, thinly sliced
- 1 tablespoon lemon juice
- 4 chicken tenderloins
- 1 tablespoon olive oil
- ½ cup green beans, chopped
- 400g can cannellini beans, drained and rinsed
- 1 small zucchini, sliced
- ¼ cup green olives, pitted and halved
- 400g can cherry tomatoes or chopped tomato
- Chopped parsley to serve
Method:
- COMBINE the paprika, harissa, garlic and lemon juice in a bowl then add the chicken tenderloins and toss to coat.
- HEAT a large frypan over medium heat and add oil once hot. Add the chicken and cook for 2 minutes each side or until browned. Remove from pan and set aside.
- ADD remaining ingredients (except parsley), cover with lid and simmer for 10 minutes or until the vegetables are just tender.
- REMOVE lid and stir the chicken through the vegetables. Cook for a further 5 minutes until chicken is cooked through.
- DIVIDE chicken and vegetables among two serving bowls and top with chopped parsley.
- SERVE with crusty bread or brown rice.
What's Great About It:
This dinner is quick and easy to prepare and all done in one pan! The olives add rich pops of flavour to this delicious tomato-based dish. One serving of this recipe will provide you with over half of your serves of vegetables for the day!
