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Name: Sicilian Olive Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: not set
Ingredients: 600 grams boneless chicken breast halves; 300 grams Baby spinach; 1/3 cup Green Olives Pitted; 4 large tomatoes; 1 tablespoon Capers; 1/4 teaspoon Chili Flakes; 1 Cup Brown Rice; Ghee

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INGREDIENTS

600 grams boneless chicken breast halves
300 grams Baby spinach
1/3 cup Green Olives ; Pitted
4 large tomatoes
1 tablespoon Capers
1/4 teaspoon Chili Flakes
1 Cup Brown Rice
Ghee

Servings

INSTRUCTIONS

Set 1cup rice to cook in a rice cooker (See “How To Do

Things Quicker” in the appendix).

Wash and dry all the veggies well (See “How To Do

Things Quicker” in the appendix).

Remove all visible fat from 600 grams of chicken breast.

Now slice the chicken breasts in half to make thinner

fillets (See “How To Do Things Quicker” in the

appendix).

Halve and quarter 4 tomatoes.

Combine the tomatoes, 300 grams spinach, 1/3 cup

Sicilian green olives, 1 tablespoon capers, and ¼

teaspoon chilli flakes in a bowl. Salt and pepper to

taste.

Heat 1tsp Ghee in a large non-stick frying pan over

medium-high heat (See “How To Do Things Quicker” in

the appendix). Add the chicken and cook for 2 minutes

or until browned on one side. Flip over and top with the

tomato mixture. Reduce the heat to medium and cover,

cooking for another 7 minutes or until chicken is done.

While that is cooking, set the table and make a huge

side salad using the extra veggies you bought.

Serve the chicken over the rice next to heaps of salad.

Enjoy!

NOTES

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Sicilian Olive Chicken

600 grams boneless chicken breast halves
300 grams Baby spinach
1/3 cup Green Olives Pitted
4 large tomatoes
1 tablespoon Capers
1/4 teaspoon Chili Flakes
1 Cup Brown Rice
 Ghee

Set 1cup rice to cook in a rice cooker (See “How To Do
Things Quicker” in the appendix).
Wash and dry all the veggies well (See “How To Do
Things Quicker” in the appendix).
Remove all visible fat from 600 grams of chicken breast.
Now slice the chicken breasts in half to make thinner
fillets (See “How To Do Things Quicker” in the
appendix).
Halve and quarter 4 tomatoes.
Combine the tomatoes, 300 grams spinach, 1/3 cup
Sicilian green olives, 1 tablespoon capers, and ¼
teaspoon chilli flakes in a bowl. Salt and pepper to
taste.
Heat 1tsp Ghee in a large non-stick frying pan over
medium-high heat (See “How To Do Things Quicker” in
the appendix). Add the chicken and cook for 2 minutes
or until browned on one side. Flip over and top with the
tomato mixture. Reduce the heat to medium and cover,
cooking for another 7 minutes or until chicken is done.
While that is cooking, set the table and make a huge
side salad using the extra veggies you bought.
Serve the chicken over the rice next to heaps of salad.
Enjoy!

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Nutrition

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Serving Size: 1 Serving (471g)
Recipe Makes: 4 Servings

Calories: 425
Calories from Fat: 73 (17%)

Amt Per Serving		% DV

	Total Fat 8.1g	11 %
	Saturated Fat 3g	15 %
	Monounsaturated Fat 2.7g
	Polyunsanturated Fat 1.4g
Cholesterol 95.4mg		29 %
Sodium 351.6mg		12 %
Potassium 1360.7mg		36 %
Total Carbohydrate 46.2g		14 %
	Dietary Fiber 5.9g	23 %
	Sugars, other 40.4g
Protein 42.1g		60 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 425

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