Mediterranean Chicken 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
- Calories
234
- Carbs
14.9g
- Fat
18g
- Fibre
4.7g
- Protein
3.1g
- Sugar
11.2g
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Chicken Breast
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Chopped Tomatoes
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Red Onion
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Chicken Stock
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Fresh Basil
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Fresh Parsley
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Black Olives
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Zucchini
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Yellow Zucchini
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Fresh Jalapeno
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Olive Oil
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0.0 min
Preheat the oven to 200C.
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0.5 min
Bring a saucepan of water to the boil, add the stock and stir until dissolved.
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1.5 min
Peel and finely chop the red onion.
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3.0 min
Finely chop the basil and parsley.
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4.5 min
Thinly slice the black olives, zucchini and jalapenos.
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8.0 min
In a saucepan, heat the olive oil over medium-high heat.
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9.5 min
Add the red onion and sauté until softened.
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11.0 min
Add the chopped tomato and correct amount of stock.
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12.0 min
Stir the black olives and fresh herbs through the sauce.
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13.0 min
Arrange the zucchini at the bottom of a baking dish.
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14.0 min
Place the chicken breasts atop the zucchini and season with salt and pepper.
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14.5 min
Spoon the sauce over the zucchini and chicken breasts until well covered.
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15.0 min
Arrange the jalapenos atop the chicken.
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15.5 min
Place the Mediterranean chicken in the oven to bake until the chicken is cooked through. (15-20mins)
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32.0 min
Remove the chicken from the oven and distribute among serving bowls.
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Ingredients
Chicken Breast
Chopped Tomatoes
Red Onion
finely chopped
Chicken Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 100ml per person
Fresh Basil
chopped
Fresh Parsley
chopped
Black Olives
sliced
Zucchini
sliced
Yellow Zucchini
sliced
Fresh Jalapeno
sliced Use according to taste
Olive Oil
1 tablespoon per person
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Reviews (1)
Marcelle Parker Verified
Not my favorite, not because of the recipe itself but I'm not a fan of very tomato based sauces. Chicken portions will also smaller than others recipes. However give it a try, you might enjoy it.