The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
30g pitted green olives (use half)(Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
-
1 tbsp sun-dried tomato paste (use half)(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 100g Tomatoes Baby Seasonal Mix (use half)
-
2 tsp smoked paprika & oregano blend (use half)(smoked paprika, oregano)
-
80g quinoa (use half)(Quinoa 100%)
- 2 garlic clove
- 1 handful of fresh flat-leaf parsley (use half)
- 1 unwaxed lemon (use half)
- 1 onion (use half)
- 1 pepper (use half)
- 1 British Free Range chicken breast
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 97Kcal | 549Kcal |
| 405kJ | 2298kJ | |
| Fat | 3.5g | 20g |
| of which saturates | 0.8g | 4.6g |
| Carbohydrates | 8g | 46g |
| of which sugars | 2.3g | 13g |
| Protein | 9.1g | 52g |
| Salt | 0.18g | 1.0g |
| Fibre | 1.8g | 10g |
Ingredients
Ingredients
- 100g Tomatoes Baby Seasonal Mix
-
1 tbsp sun-dried tomato paste(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
-
30g pitted green olives(Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
-
2 tsp smoked paprika & oregano blend(smoked paprika, oregano)
-
80g quinoa(Quinoa 100%)
- 2 garlic clove
- 1 unwaxed lemon
- 1 handful of fresh flat-leaf parsley
- 1 pepper
- 2 British Free Range chicken breasts
- 1 onion
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 97Kcal | 544Kcal |
| 405kJ | 2276kJ | |
| Fat | 3.5g | 20g |
| of which saturates | 0.8g | 4.6g |
| Carbohydrates | 8g | 45g |
| of which sugars | 2.3g | 13g |
| Protein | 9.1g | 51g |
| Salt | 0.18g | 1.0g |
| Fibre | 1.8g | 10g |
High protein
1/3 daily fibre
6 plants
Low sat fat
Balanced
Spanish-style Chicken with Quinoa, Sundried Tomato Sauce & Olive Dressing
This vibrant Spanish-style dish stars tender British free-range chicken, coated in a warm paprika blend and pan-fried til golden. Dish it up on top of a creamy sauce, infused with sundried tomato. Fluffy quinoa soaks up all the flavour. A tangy olive dressing ties everything together.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a small bowl, a measuring jug, a grater & a sieve
Boil & roast
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
- Cut the onion into 1cm wedges. Thinly slice the pepper
- Place both onto one side of the lined baking tray. Toss with 1 tsp olive oil and sprinkle with salt and pepper. Roast in the oven for 10 mins, until softening
Sizzle & prep
- Meanwhile, coat the chicken in the paprika & oregano mix and a pinch of salt and pepper
- Heat the large frying pan with 1 tsp olive oil on medium-high heat. Once hot, add the chicken and cook for 4 mins per side. Season with salt and pepper. Transfer to the other side of the lined baking tray and bake for a further 14 mins, until cooked through
- Halve the tomatoes. Thinly slice the garlic. Roughly chop half the olives, then thinly slice the remaining. Roughly chop the parsley. Zest and quarter the lemon
Make the sauce & dressing
- Reheat the frying pan with 1 tsp olive oil on high heat. Once hot, add the tomatoes and garlic and cook 4-5 mins, until beginning to soften
- Add the sundried tomato paste, sliced olives and 150ml water (75ml for 1 person). Bring to a boil and simmer for 5-6 mins, until thickened. Season to taste
- In the small bowl, combine the chopped olives, lemon zest, half the parsley and 1 tsp olive oil
Finishing touches
- Stir half the juice from the remaining lemon through the quinoa
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Slice the chicken against the grain
Plate up
- Share the sundried tomato stew and quinoa between plates. Top with the chicken. Drizzle over the olive dressing
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