Chicken, Tomato, and Olive Bake
I have done this so many times. It is also something that I was experimenting with. I saw something similar at a restaurant and tried my own version. I have done it with so many different variations, and it’s a winner every time - guaranteed! The olives combined with the basil give it a very distinct taste.
Ingredients
- 1/4 cup hot water
- 1 cube chicken stock
- 3 tablespoons olive oil
- 500 grams cherry tomatoes
- 4 chicken breasts, boneless and skinless
- 8 slices bacon
- 2 tablespoons lemon juice
- 3 tablespoons fresh basil leaves
- 50 grams black olives, pitted
- 800 grams potatoes, peeled and quatered
Instructions
- Preheat oven to 200 C.
- Place potatoes into a roasting pan and drizzle with 3 tablespoons of olive oil. Toss well then roast in the oven for 30 minutes or until lightly golden and crispy.
- Meanwhile, wrap two pieces of bacon around each chicken breast.
- When potatoes are ready, place the wrapped chicken breasts on top of the potatoes and scatter with cherry tomatoes and olives.
- In a bowl, combine the remaining olive oil, stock cube, lemon juice, and hot water and mix well, pour this over the chicken and roast for 20mins or until the chicken is cooked through and golden. Serve sprinkled with basil leaves.
Notes
Easily under $1 per meal per person. You can use potatoes, sweet potatoes, even butternut squash, or a combination of these.
Provided courtesy of good friend, Denise Georgiades.
South Africa.
South Africa.
Leave a Reply