Full ingredients list:
1 medium kipfler or royal blue potato, washed, scrubbed
10 green beans, trimmed
200g chicken breast fillet, halved horizontally
1 medium ripe tomato, chopped
1/2 tablespoon chopped fresh basil, plus extra leaves, to serve
1 teaspoon capers in vinegar, rinsed, drained
4 pitted black olives, sliced
2 teaspoons balsamic vinegar
Nutritional information (per serve)
Instructions and steps:
Step 1Slice the potato into rounds, leaving the skin on. Steam or boil for 10–12 minutes. Steam beans during last 2 minutes.
Step 2Meanwhile, season chicken with cracked black pepper. Spray a medium non-stick frying pan with olive oil and set over a medium heat. Cook chicken for 2 minutes each side. Transfer the chicken onto serving plate and keep warm.
Step 3Add remaining ingredients (except extra basil leaves) to same pan. Add up to ½ cup water and simmer over medium heat for 5–10 minutes, or until tomato softens and the sauce thickens. Spoon sauce over the chicken.
Step 4Season the potatoes with pepper and transfer to the plate with beans. Scatter with basil leaves, to serve.
About this recipe
First published: May 2018