Provençal tomato chicken
Ready in around 30 mins
- Energy: 2,834kJ (677kcal)
- Protein: 37g
- Carbohydate: 31g
- Sugars: 10g
- Fat, total:47g
- Saturated:6g
- Sodium:1,062mg
- Contains:Almonds, Eggs, Milk, Soy, Sulphites
1. TO COOK THE POTATOES AND VEGETABLES:
Line an oven tray with baking paper. Empty the bag of steamed potatoes onto the tray, drizzle with oil and season with salt and pepper. Cook in the oven for 12-14 mins. Cut the mushrooms in half. Cut the roasted capsicum into 1 cm slices. Add the mushrooms and capsicum to the oven tray, drizzle with oil, season with salt and pepper and cook for a further 6-8 mins.
2. TO PREPARE AND COOK THE CHICKEN:
Remove the Provençal free-range chicken thigh from their packaging then cut each thigh into 4 even pieces. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken then season with salt and pepper and cook for 2-3 mins on each side.
3. TO FINISH THE PROVENÇAL CHICKEN:
Add the baby spinach to the pan and cook for 30-60 secs until wilted. Add the Provençal tomato sauce, season with salt and cook for a further 2-3 mins until hot and the chicken is cooked through.
TO SERVE:
Place the potatoes, mushrooms and capsicum onto plates and top with the chicken in Provençal sauce. Dollop with tapenade mayo and sprinkle over Parmesan almonds.
- 1 pack of baby spinach
- 1 pot of roasted capsicum
- 1 pack of provençal free-range chicken thigh
- 1 bag of mushrooms
- 1 sachet of parmesan almonds
- 1 pot of provençal tomato sauce
- 1 pack of steamed potatoes
- 1 pot of tapenade mayo
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