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One pan chicken pizzaiola
heartfoundation.org.au|Helpline 13 11 12

One pan chicken pizzaiola

10 minutes (15 minutes)
Serves 4
Reduce preparation time by replacing chicken breast fillets with 4 uncoated chicken breast schnitzel steaks.
  • 2 x 350g skinless, boneless chicken breast fillets, trimmed of any fat
  • 1 tablespoon olive oil
  • 2 teaspoons dried Italian herbs
  • 2 cloves garlic, crushed
  • 400g bottle tomato passata
  • ½ cup roasted capsicum strips
  • 2 tablespoons sliced black olives, drained
  • 125g cherry tomatoes, halved
  • 4 mozzarella cheese slices
  • 500g small orange sweet potatoes, cut diagonally into 3cm pieces
  • 2 large zucchini, cut into 2cm batons
  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.
  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.
  3. Pour passata around chicken in pan. Bring to a simmer. Simmer uncovered 2 minutes, until chicken is cooked.
  4. Divide capsicum and olives evenly over chicken. Scatter with tomatoes. Top chicken with cheese slices.
  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.
  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.

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