Chicken with tomato & olives
Serves 4
Easy
Prep:
Cook:
A quick and easy one-pot dish for summer - great for using up leftover cooked chicken
Skip to ingredients
Showing items 1 to 3 of 6
- 20g pack basil
- 2 tbsp oil
- 2 garlic clovesthinly sliced
- 2 x 400g or 14oz cans cherry tomatoes
- 1 tsp sugar
- handful olives
- sliced meat from a whole cooked chickenplus any juices
- crusty breadto serve
Nutrition: per serving (inc skin)
- kcal531
- fat32g
- saturates9g
- carbs8g
- sugars7g
- fibre2g
- protein52g
- salt1.4glow
Method
step 1
Finely chop the stalks from a 20g pack basil and shred most of the leaves. Heat 2 tbsp oil in a medium frying pan, then soften 2 thinly sliced garlic cloves and the basil stalks for 3 mins.
step 2
Tip in 2 x 400g cans cherry tomatoes, 1 tsp sugar and the shredded basil. Bring to a boil, then simmer for 15 mins until reduced and saucy. Season. Add a handful olives, the sliced meat from a whole cooked chicken and any juices. Gently stir. Simmer for 2 mins, scatter with basil leaves, then serve with crusty bread.
