Ingredients
- olive oil spray
- 600g Vivaldi potatoes, quartered lengthways
- 1 1/2 tablespoons olive oil
- 2 cloves garlic, crushed
- juice of 1 lemon
- 8 small (750g) chicken thigh fillets, trimmed
- 1/2 cup kalamata olives or black olives
- 1/3 cup chopped flat-leaf parsley
- reduced-fat tzatziki dip
- steamed green beans, to serve
Directions
- Step 1
Preheat oven to 220°C. Spray the potatoes with olive oil and sprinkle with salt.
- Step 2
Place onto a large non-stick baking tray and bake for 20 minutes or until golden and tender.
- Step 3
Combine 1 tablespoon olive oil, garlic, 1 tablespoon lemon juice, and salt and pepper in a medium bowl. Add chicken and toss to coat. Place in fridge for 10 minutes, if time permits.
- Step 4
Heat remaining oil in a large frypan over high heat. Add chicken. Cook for 2 to 3 minutes on each side or until almost cooked through.
- Step 5
Add olives to pan. Cook over medium heat for 1 minute. Add parsley and remaining lemon juice. Stir to combine. Place chicken on serving plates. Spoon over olives and top with a dollop of tzatziki dip. Serve with potatoes and steamed green beans.
Serving size: 4
Recipe courtesy of taste.com.au