Prep: 10 min
Cook: 15 min
1 tbs extra-virgin olive oil
4 chicken tenderloins
2 garlic cloves, thinly sliced
1 tsp paprika
½ tsp harissa paste (or pinch dried chilli flakes)
1 small yellow capsicum, sliced
400g can cherry or diced tomatoes
2 tbs pitted green olives, sliced
1 bunch broccolini, trimmed
1 zucchini, sliced
1 Heat half the oil in a large non-stick frying pan over high heat. Cook the chicken for 2-3 minutes or until browned. Transfer to a plate and set aside.
2 Heat remaining oil in same pan over medium heat. Cook garlic, paprika, harissa and capsicum, stirring, for 3-4 minutes or until capsicum is softened. Add tomatoes, olives and 2 tablespoons water to pan and bring to the boil. Reduce heat and simmer for 5 minutes. Return chicken to pan and simmer, partially covered, for 5-10 minutes or until sauce has thickened and chicken is cooked through.
3 Meanwhile, steam, boil or microwave broccolini and zucchini until tender. Serve chicken with the steamed greens.