2 x 400g cans chopped tomatoes
65g Kalamata olives, roughly chopped
3 garlic cloves, finely chopped
2 tablespoons drained capers
½ onion, chopped
50ml olive oil
sea salt and freshly ground black pepper
450g boneless, skinless chicken breasts, cut into 2.5cm strips
85g baby spinach
- Preheat oven to 180C.
- Mix tomatoes, olives, garlic, capers, onion and oil in a roasting tin and season. Roast for 35 minutes.
- Stir in chicken and roast for 10 minutes, or until chicken is just cooked through.
- Stir in spinach and cook for 2–3 minutes until wilted. Check seasoning.
Recipe & image from One Pan Roasts by Molly Shuster (Murdoch Books) – RRP $35.00