Chicken in Tomato, Olive and Onion Sauce

Ingredients

• Chicken Breast150 g
• Tomato1.5 count (195 g)
• Garlic1 clove (3 g)
• Olives6 count (30 g)
• Onion1/4 count (38 g)
• Sliced Bread1/2 slice (20 g)
• Parsley1 tablespoon (4 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Peel the garlic and make a cross-shaped cut at the top of 1 tomato of approximately one finger deep.

2. 2

   Step 2

   Place the tomato and garlic in a pot of boiling water and boil for 5 minutes.

3. 3

   Step 3

   Next, remove. Blend with a little of the cooking liquid and the sliced bread. Set aside.

4. 4

   Step 4

   Separately, cut the chicken into fillets and season with salt and pepper. Chop the onion.

5. 5

   Step 5

   Heat the oil in a pot over medium heat. Once heated, add the onion with a pinch of salt and stir-fry for 5 minutes.

6. 6

   Step 6

   Then add the chicken breast and cook for 3-4 minutes per side.

7. 7

   Step 7

   Next, remove the chicken and add the sauce. Cover and cook over medium heat for about 8-10 minutes.

8. 8

   Step 8

   When 3 minutes are left, add the chicken back to the sauce.

9. 9

   Step 9

   Meanwhile, chop the parsley and cut the rest of the tomato into small pieces. You can also use cherry tomatoes.

10. 10

    Step 10

    Slice the olives. You can use green and/or black olives according to your taste and availability.

11. 11

    Step 11

    Once the chicken is cooked in its sauce, serve in a deep plate and add the olives, tomato and parsley on top.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken in Tomato, Olive and Onion Sauce can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.