Moroccan Chicken Bake with White Beans & Feta Rocket Salad

Ready in 35 minutes • Serves 2
This dish most recently appeared in My Choice (5 Nights For 2) on Sunday, September 5, 2021.

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Enjoy the great flavors of Morocco with this one-dish meal that's made for busy days. This vibrant bake is spiked with sun-dried tomato pesto which adds punchy freshness with every mouthfull!

Ingredients

Chicken Bake

300g free range chicken breasts, cut into steaks
1 can cannellini beans, drained & rinsed
100g roasted capsicum, thinly sliced
1/2 pack Moroccan spices
1/2 can cherry tomatoes
30g sundried tomato pesto
50g feta cheese, crumbled
1 tsp olive oil

Rocket Salad

1 Lebanese cucumber, peeled into ribbons
2 radish, thinly sliced
50g rocket
1/2 tsp balsamic vinegar

Steps

Preheat oven to 220°C (or 200°C fan bake).
Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Drain and rinse cannellini beans and thinly slice capsicum. Set all aside.
Heat half the oil in a large oven-proof fry-pan on medium heat. Cook chicken for 2 minutes each side, until golden but not cooked through. Remove from pan, set aside and return pan to medium heat with remaining oil.
Add Moroccan spices to pan and cook for about 30 seconds, until fragrant. Add canned tomatoes and crush to release juices. Add capsicum and sun-dried tomato pesto, stir and bring to a simmer.
Remove from heat, add cannellini beans to sauce, stir and top with browned chicken. Crumble over feta and transfer to oven to cook for about 10-12 minutes, until chicken is cooked through and sauce has thickened.
Peel cucumber into ribbons and thinly slice radish. Toss altogether in a large bowl with rocket and balsamic vinegar just before serving.
Chicken bake with rocket salad.

Nutritional Information

Energy	2154 kj 515 kcal
Protein	48.2g
Carbohydrate	26.1g
Fat	21.1g