Chicken with tomato and red pepper sauce

4 servings

This recipe is tasty and easy to make. I prefer the flavour of the chicken thighs, but breasts would work just as well.

400grams chicken (thighs or breast -boned and skinned)
2 teaspoons olive oil
Lemon pepper
Baby spinach leaves to serve

Tomato and red pepper sauce
1 tablespoon olive oil
1 medium red onion finely sliced
250 grams cocktail tomatoes, halved
1 small red pepper, sliced
1 teaspoon sugar
1 tablespoon capers (optional)
½ cup roughly chopped basil leaves
2 Tbsp roasted pine nuts
Salt and pepper
60 grams Feta cheese

Heat oven to 180 C. Brush chicken thighs with oil and sprinkle with lemon pepper. Bake in oven for 35 minutes, or till juices run clear.

Tomato and red pepper sauce
Heat oil in pan. Add onions and cook till softened, don’t brown. Add tomatoes and red pepper, cook for 3 minutes. Stir through sugar, basil, capers and pine nuts. Season with salt and pepper to taste.

To serve place the spinach leaves on plates, top with chicken and spoon over tomato and red pepper sauce. Sprinkle with crumbled feta cheese.

I like to serve this with cous cous and green beans.

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Food Solutions is owned by Fiona Boyle, a NZ Registered Dietitian and a Nutritionist in Tauranga, with over 20 years experience in hospital and private practice settings.

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