Prep time 5 mins
Cooking time 25 mins
YOU WILL NEED
» 2 tsp olive oil
» 4 chicken breasts, skin on
» 400g can chopped tomatoes
» 1 red onion, finely chopped
» 100 ml chicken stock
» 240g jar mixed pitted Kalamata olives, drained
» Salt and freshly ground black pepper
» 400g spinach leaves
WHAT TO DO
1 Heat oven to 200°C, Gas 6. Heat the olive oil in a pan and fry the chicken breasts, skin-side down, for 5 mins.
2 Transfer the chicken breasts to a roasting tin and add the chopped tomatoes, red onion, stock and olives. Season well with the salt and freshly ground black pepper, then roast in the oven for 20 mins.
3 Remove from the oven and scatter with the spinach leaves. Cover with foil and leave to stand for 2-3 mins, to allow the spinach to wilt. Stir in the spinach and serve immediately.
432 calories 15.5g fat (2.2g sat) 21g carbs, 47g protein