Spanish Chicken

Serves 4
Time 30 minutes


500g baby potatoes, halved
1 tbsp olive oil
1 red capsicum, deseeded, cut into 3cm pieces
1 red onion, cut into wedges
10 kalamata olives in brine, pitted
½ tsp paprika
2 tbsp coarsely chopped fresh flat-leaf parsley
500g chicken breast fillets, fat trimmed


Place potato in a saucepan. Cover with water and bring to the boil over high heat. Cook for 8 minutes or until almost tender. Drain.

Meanwhile, heat half of the oil in a medium non-stick frying pan over medium-high heat. Cook the capsicum, stirring, for 3 minutes or until starting to soften. Add onion and cook, stirring, for 5 minutes or until the vegetables are just tender. Transfer to a plate.

Heat the remaining oil over medium-high heat. Cook the potato for 10 minutes or until crisp and golden. Return the capsicum and onion to the pan with the olives, paprika and parsley. Season with salt and freshly ground black pepper and toss until heated through.

Meanwhile, lightly spray a large frying pan with oil and heat over medium-high heat. Season the chicken with salt and freshly ground black pepper and cook, turning occasionally, for 8-10 minutes or until cooked through. Thickly slice the chicken and serve with the vegetables.