Ingredients
- 2 x 350 g skinless, boneless chicken breast fillets, trimmed off any fat
- 1 tablespoon olive oil
- 2 teaspoons dried Italian herbs
- 2 cloves garlic, crushed
- 400 g bottle tomato passata
- ½ cup roasted capsicum strips
- 2 tablespoons sliced black olives, drained
- 125 g cherry tomatoes, halved
- 4 mozzarella cheese slices
- 500 g small orange sweet potatoes, cut diagonally into 3 cm pieces
- 2 large zucchini, cut into 2 cm batons
Method
Step 1
Cut chicken fillets horizontally through the middle to give 4 thin steaks altogether. Combine oil, herbs and garlic on a large plate. Add chicken. Turn to coat in herb mixture.
Step 2
Heat a large, ovenproof, non-stick frying pan over a medium-high heat. Add chicken. Cook for 2-3 minutes on each side, until lightly browned.
Step 3
Pour passata around chicken in pan. Bring to a simmer. Simmer uncovered 2 minutes, until chicken is cooked.
Step 4
Divide capsicum and olives evenly over chicken. Scatter with tomatoes. Top chicken with cheese slices.
Step 5
Preheat oven grill to high. Place pan under preheated grill for about 2 minutes, or until cheese is melted and lightly browned. Transfer pan to a heatproof mat or wooden board. Take care (use oven mitts) as handle will be hot.
Step 6
Meanwhile, boil, steam or microwave sweet potato and zucchini separately until tender. Serve with chicken.
Tips
- For added wholegrains, swap sweet potatoes for a microwaveable wholegrain rice blend.
- For a different protein, replace chicken breast with 4 lean beef minute steaks or 4 uncoated veal schnitzel steaks.
- Reduce preparation time by replacing chicken breast fillets with 4 uncoated chicken breast schnitzel steaks. These are available from the fresh chicken section in most supermarkets.
