recipes
Chicken with Tomatoes & White Beans
A hearty Italian dish with vegetables, just perfect served with crusty bread.
serves 4
5 min prep
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ingredients
| 1 tablespoon olive oil ½ cup frozen Birds Eye Sliced Onions 1 small zucchini, sliced 400g can tomato pieces, undrained 400g can Edgell Butter Beans, drained 6-8 whole black olives 2 tablespoons red wine 400g chicken tenderloins Fresh basil sprigs for garnish |
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instructions
step 1
Heat oil in a large saucepan, add frozen Birds Eye Sliced Onions and zucchini, cook for 3-4 minutes. Add undrained tomatoes and drained Edgell Butter Beans, olives and red wine. Cover and simmer for 5 minutes.
step 2
Meanwhile while sauce is cooking, heat a cast iron grill pan until smoking. Brush pan with extra oil and cook chicken tenderloins for 3 minutes on one side, turn over and cook for a further 2 minutes or until chicken is cooked through.
step 3
Spoon sauce onto serving plates, top with chicken and garnish with basil.
recipe tip
A can of herb flavoured tomatoes can be used instead of the regular canned tomatoes. Wine can be substituted with port or muscat or omit for a non alcoholic version.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1140kJ (272Cal) | 340kJ (81Cal) |
| Protein | 28.9g | 8.6g |
| Fat- Total | 7.7g | 2.3g |
| - Saturated | 1.3g | 0.4g |
| Carbohydrate | 17.0g | 5.1g |
| - Sugars | 8.1g | 2.4g |
| Dietary Fibre | 6.1g | 1.8g |
| Sodium | 341mg | 102mg |
| Potassium | 718mg | 214mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Chicken with Tomatoes & White Beans
Chicken with Tomatoes & White Beans
A hearty Italian dish with vegetables, just perfect served with crusty bread.
ingredients
1 tablespoon olive oil
½ cup frozen Birds Eye Sliced Onions
1 small zucchini, sliced
400g can tomato pieces, undrained
400g can Edgell Butter Beans, drained
6-8 whole black olives
2 tablespoons red wine
400g chicken tenderloins
Fresh basil sprigs for garnish
instructions
step 1
Heat oil in a large saucepan, add frozen Birds Eye Sliced Onions and zucchini, cook for 3-4 minutes. Add undrained tomatoes and drained Edgell Butter Beans, olives and red wine. Cover and simmer for 5 minutes.
step 2
Meanwhile while sauce is cooking, heat a cast iron grill pan until smoking. Brush pan with extra oil and cook chicken tenderloins for 3 minutes on one side, turn over and cook for a further 2 minutes or until chicken is cooked through.
step 3
Spoon sauce onto serving plates, top with chicken and garnish with basil.
serves 4 5 min prep recipe tip
A can of herb flavoured tomatoes can be used instead of the regular canned tomatoes. Wine can be substituted with port or muscat or omit for a non alcoholic version.
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Email: simplygreatmeals@simplot.com.au