Grilled cherry tomato sauce with pan-fried chicken breast and spinach
Pan-fried chicken breasts served with a fresh tomato sauce and spinach – a good-for-you midweek meal that is ready in 30 minutes.
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Ingredients
- 800g cherry tomatoes
- 4 tbsp olive oil
- ½ tbsp balsamic vinegar
- 1 garlic clove, crushed
- ½ bunch fresh basil, chopped
- 50g pitted black olives, quartered
- 30g capers, drained and rinsed
- 4 free-range skin-on chicken breasts
- 500g spinach
- Lemon wedges to serve
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Method
- Heat the grill to high. Put the tomatoes in a large roasting tin, drizzle with 2 tbsp oil, then grill for about 20 minutes until the skins have blistered and blackened on top and they have started to release their juices. Transfer the tomatoes to a bowl and add the balsamic vinegar and garlic. Whizz the mixture with a stick blender, then stir in the basil, olives and capers. Taste and season with salt and pepper.
- Meanwhile, season the chicken all over. Heat the rest of the oil in a frying pan over a medium heat and fry the breasts, skin-side down, for 5-6 minutes until the skin is crisp and golden. Turn and fry for 6-7 more minutes until cooked through.
- Put the spinach in a colander in the sink and pour over a kettle of boiling water to wilt, then squeeze out any excess water. Serve the chicken with the sauce, spinach and lemon wedges for squeezing over.
Nutrition
- 404kcals Calories
- 20.1g (3.4g saturated) Fat
- 42.6g protein Protein
- 9.8g (9.3g sugars) Carbs
- 6.9g Fibre
- 1g Salt
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