with Zucchini and Fresh Jalapenos
Capturing the simplicity found in sun-drenched Mediterranean cuisine, baked chicken served with bright, vibrant vegetables, briny olives and juicy tomatoes.
Nutrition Per Portion
- 232 Calories |
- 14.4g Carbohydrates |
- 17.9g Fat |
- 4.5g Fibre |
- 3g Protein |
- 10.9g Sugar
Preheat the oven to 200C.
Bring a saucepan of water to the boil, add the stock and stir until dissolved.
Peel and finely chop the red onion.
Finely chop the basil and parsley.
Thinly slice the black olives, zucchini and jalapenos.
In a saucepan, heat the olive oil over medium-high heat.
Add the red onion and sauté until softened.
Add the chopped tomato and correct amount of stock.
Stir the black olives and fresh herbs through the sauce.
Arrange the zucchini at the bottom of a baking dish.
Place the chicken breasts atop the zucchini and season with salt and pepper.
Spoon the sauce over the zucchini and chicken breasts until well covered.
Arrange the jalapenos atop the chicken.
Place the Mediterranean chicken in the oven to bake until the chicken is cooked through. (15-20mins)
Remove the chicken from the oven and distribute among serving bowls.
Red Onion, finely chopped
Fresh Basil, chopped
Fresh Parsley, chopped
Black Olives, sliced
Yellow Zucchini, sliced
Pickled Jalapenos, sliced
- 2 of 11 failed / iids:,62,763/ rid: 526