Spanish Tomato Caper Chicken with Roasted Potatoes

Spanish Tomato Caper Chicken with Roasted Potatoes

Ready in 40 minutes • Serves 2
This dish most recently appeared in My Choice (5 Nights For 2) on Sunday, August 1, 2021.
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Capers burst with flavour in the rich tomato sauce, which is topped off with creamy feta and peppery rocket.

Ingredients

Potatoes

  • 400g potatoes, thinly sliced into rounds
  • 1 tsp olive oil

Chicken

  • 1 can whole-peeled tomatoes
  • 20g capers
  • 1/2 pack Spanish spices
  • 1 tsp olive oil
  • 300g free range chicken breasts, diced 2cm
  • 250g mushrooms, halved
  • 1/2 red onion, cut into wedges

To Serve

  • 1 tsp balsamic vinegar
  • 50g rocket
  • 50g feta cheese, crumbled

Steps

  1. Preheat oven to 220°C (or 200°C fan bake).
  2. Slice potatoes into 1cm thick rounds and toss on a lined oven tray with oil. Bake for 25-30 minutes, until tender and golden.
  3. Cut onion into wedges, cut mushroom in half and dice chicken.
  4. Heat oil in a large fry-pan on medium-high heat. Add onion and mushrooms and cook for about 5 minutes. Add chicken and Spanish spices and cook for about 3 minutes to seal.
  5. Add capers and canned tomatoes and bring to a simmer. Squash tomatoes using the back of a spoon. Reduce heat to medium and simmer for about 5 minutes, until sauce has thickened, chicken is cooked through and veggies are tender. Season to taste.
  6. Crumble feta. Toss rocket with balsamic vinegar.
  7. Potatoes with chicken and rocket. Sprinkle over feta.

Nutritional Information

Energy 1871 kj
447 kcal
Protein 48.6g
Carbohydrate 29.8g
Fat 12.7g