This one-pot Italian-inspired chicken dish is packed with flavour and very quick to prepare any night of the week.
2 people made this
1 (400g) tin chopped tomatoes with olive oil and garlic
225g frozen spinach, thawed
50g halved green olives
1 tablespoon capers, rinsed
1/4 teaspoon crushed chilli flakes, or to taste
4 thin chicken breasts
1 tablespoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
Method Prep:5min › Cook:20min › Ready in:25min
Combine tomatoes, spinach, olives, capers and crushed chilli flakes in a bowl. Sprinkle both sides of chicken breasts with black pepper.
Heat oil in a large pan over medium-high heat. Cook the chicken breasts until browned on one side, 2 to 4 minutes. Turn it over; top with the tomato mixture. Reduce heat to medium, cover and cook until cooked through, 3 to 5 minutes.
If you can't find thin chicken breasts for this recipe, place thick chicken breasts between 2 pieces of cling film and pound with a rolling pin or heavy pan until flattened to about 1cm thick.