Nutrition balance score
Great
Glycemic Index
33
Low
Glycemic Load
4
Low
Nutrition per serving
Calories161.8 kcal (8%)
Total Fat5.4 g (8%)
Carbs12 g (5%)
Sugars4.2 g (5%)
Protein16.1 g (32%)
Sodium204.3 mg (10%)
Fiber1.9 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Mist a large, lidded, non-stick frying pan with cooking spray and put over a medium heat. Add the bacon and cook for 2 minutes, or until golden. Transfer to a plate and set aside
Step 2
Add the chicken fillets to the pan, season to taste and sear on each side for 3-4 minutes, or until brown all over. Transfer to the plate with bacon
Step 3
Add the onion and garlic to the pan, reduce the heat to low and cook for 6-8 minutes until soft, adding a splash of water if the mixture starts to stick. Add the balsamic vinegar and bring to a gentle summer, then cook until slightly reduced. Add the chopped tomatoes, stock, tomato purée and herbs, then stir to combine.
Step 4
Stir in the bacon, then nestle the chicken fillets into the sauces. Cover and simmer for 15 minutes, or until the chicken is cooked through and the sauce has thickened. Add the olives and simmer for a further 5 minutes, then season to taste and serve.
Step 5
Can be frozen in an airtight container for up to 2 months.
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