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Stuffed Chicken with Olive Tapenade & Sundried Tomatoes
Fancy a trip to the south of France? This dish feels like one. Savoury olive tapenade fills our juicy free-range chicken range. Served alongside garlic-dressed green beans and juicy plum tomatoes. Potato mash, flecked with vitamin-dense spinach, to keep it filling.
Prep in 10
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 40g sundried tomatoes (Sundried Tomato Halves [Sundried tomatoes 92-88% (Turkey), Salt 8-12% (Turkey), E330 (Citric Acid) 0.4 %, E300 (Ascorbic Acid) 0.35 %], Water, Spirit Vinegar, Rapeseed Oil, Oregano, Salt)
- 2 tsp Italian herbs (Thyme, Marjoram, Parsley, Oregano, Sage, Basil)
- 40g baby spinach
- 2 British Free Range chicken breasts
- 110g baby tomatoes
- 160g green beans
- 6 baby potatoes
- 2 tbsp black olive tapenade (Pitted Black Olives, Rapeseed Oil, Spanish Tomato Paste, Sundried Tomatoes (Sundried Tomatoes, Salt), Capers (Milled Capers, Acetic Acid, Vinegar, Salt), Salt (Anti caking agent), Garlic, Ground Cumin, Citric Acid)
- 1 onion
- 2 garlic clove
Nutritional Information
Calories: 549
Protein: 50g
Carbs: 42g
Fat: 20g
Ingredients
- 2 garlic clove
- 2 tbsp black olive tapenade (Pitted Black Olives, Rapeseed Oil, Spanish Tomato Paste, Sundried Tomatoes (Sundried Tomatoes, Salt), Capers (Milled Capers, Acetic Acid, Vinegar, Salt), Salt (Anti caking agent), Garlic, Ground Cumin, Citric Acid)
- 160g green beans (use half)
- 2 tsp Italian herbs (use half) (Thyme, Marjoram, Parsley, Oregano, Sage, Basil)
- 1 British Free Range chicken breast
- 6 baby potatoes
- 40g baby spinach (use half)
- 110g baby tomatoes (use half)
- 40g sundried tomatoes (use half) (Sundried Tomato Halves [Sundried tomatoes 92-88% (Turkey), Salt 8-12% (Turkey), E330 (Citric Acid) 0.4 %, E300 (Ascorbic Acid) 0.35 %], Water, Spirit Vinegar, Rapeseed Oil, Oregano, Salt)
- 1 onion (use half)
Nutritional Information
Calories: 734
Protein: 54g
Carbs: 68g
Fat: 26g
Stuffed Chicken with Olive Tapenade & Sundried Tomatoes
Fancy a trip to the south of France? This dish feels like one. Savoury olive tapenade fills our juicy free-range chicken range. Served alongside garlic-dressed green beans and juicy plum tomatoes. Potato mash, flecked with vitamin-dense spinach, to keep it filling.
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Cooking Instructions
- Preheat oven to 220C / fan 200C / gas mark 7. Finely chop or crush the garlic. Roughly chop the sundried tomatoes. Place the tapenade, sundried tomatoes and half the garlic into a bowl. Stir to combine.
- Carefully make a cut in the thickest part of each chicken breast to make a pocket (around 5cm long) and stuff with the tapenade mixture. Place on a lined baking tray, drizzle with 1/2 tbsp oil and season with half the Italian herbs, a pinch of sea salt and black pepper. Bake for 20-25 mins, until cooked.
- Bring a saucepan filled with salted hot water to a boil. Quarter the potatoes, then add to the saucepan. Simmer for 15-18 mins, until softened. Add the spinach for the final 1-2 mins of cooking, then drain altogether.
- Finely dice the onion. Trim the green beans. Halve the tomatoes. Transfer everything into an ovenproof dish and toss with the remaining garlic, 1/2 tbsp oil, a pinch of sea salt and black pepper. Roast for 15 mins, until soft and golden.
- Return the cooked potatoes to the pan and mash with the remaining Italian herbs, a pinch of sea salt and black pepper. Check your chicken is cooked by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary.
- Serve the mash with the chicken and roasted vegetables.
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