December 3, 2021

Serves: 2

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.