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.
- 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.
- Add macadamia oil and when heated add onion, garlic and capsicum stirring until browned and onion is transparent.
- Add grated zucchini, tomatoes and fresh herbs. Stir through, cover with a lid and cook stirring occasionally for 10 minutes.
- 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.
- 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.
- Pour tomato and olive mix over the chicken pieces making sure all chicken is covered.
- Place into preheated oven and bake uncovered for 25 minutes.
- Sprinkle nut cheese, grated cheese, parmesan cheese or feta cheese over the chicken bake and cook a further 5 minutes until melted.
- Meanwhile plunge zucchini into boiling water for 1-2 minutes just to heat through. Drain.
- 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!
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