4 large free-range chicken breasts skin removed, chopped in half length ways
2 tsp sea salt
2 Tbsp dried mixed herbs
4 Tbsp macadamia oil
1 large red onion, finely chopped
4 cloves garlic, crushed
1 red capsicum, finely chopped
2 large zucchini, finely grated
2 x 400gm tins of organic diced tomatoes
Small bunch of fresh oregano and basil, finely chopped
1 Tbsp rapadura sugar
2 Tbsp Mirin or Balsamic Vinegar
12 large Kalamata or green olives
Extra parsley and oregano, finely chopped for serving
3-4 extra zucchini put through spiralex made into spaghetti


Warm oven to 160deg Celsius on fan bake.

  1. Mix sea salt and mixed herbs together in a small bowl. Once chicken is halved length-ways sprinkle herb and salt mix over each piece then quickly brown on each side in a large hot pan. Place each browned piece into a baking dish.
  2. Add macadamia oil and when heated add onion, garlic and capsicum stirring until browned and onion is transparent.
  3. Add grated zucchini, tomatoes and fresh herbs. Stir through, cover with a lid and cook stirring occasionally for 10 minutes.
  4. Meanwhile prepare extra zucchini and make into spaghetti in the spiralex machine and heat a pot of water with 1 tsp salt on the stove ready to plunge spaghetti zucchini before serving.
  5. Remove lid from pan, add vinegar, sugar and olives. Season with extra salt and pepper if required. Cook a further 5 minutes on a low simmering heat. Remove from heat.
  6. Pour tomato and olive mix over the chicken pieces making sure all chicken is covered.
  7. Place into preheated oven and bake uncovered for 25 minutes.
  8. Sprinkle nut cheese, grated cheese, parmesan cheese or feta cheese over the chicken bake and cook a further 5 minutes until melted.
  9. Meanwhile plunge zucchini into boiling water for 1-2 minutes just to heat through. Drain.
  10. Serve chicken bake with zucchini spaghetti and sprinkle chopped fresh parsley and oregano over the top. A nice green salad matches this hearty meal perfectly!



Recipe Disclaimer

Thanks for clicking on this yummy recipe! Before you make it you need to know I am not a fancy chef! Neither am I an expert cook who aspires to measure everything. Writing recipes is in fact rather difficult for me as I am a creative, touch, taste and smell-as-I-go kinda girl! I realise this does not suit all personality types, forgive me, so if you would like better measurements or descriptions for the kind of recipe I present it might be a good idea to google something similar as I am sure there would be plenty out there based off the same principles as these recipes!! The sharing of these recipes is just an outlet for my creative flair! Good luck – I mean – enjoy! Kim x