Photo: Lily Banse
Rosemary, tomato & black olive chicken
10 ingredients
10 min + 20 min
Serves 4
openrecipes
Cheap, speedy and low fat, this dish is a winner for a healthy midweek meal
Estimated Nutrition (whole recipe, rough)
607
Calories
42g
Protein
19g
Fat
61g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Olive | 1 large (4g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- olive oil
- 4 boneless, skinless chicken breasts
- 1 large onion , halved and sliced
- 2 garlic cloves , chopped
- pinch chilli flakes
- 1 tbsp finely chopped rosemary
- 125ml white wine
- 1 x 400g tinned tomatoes
- 10 black olives , pitted
- 200g orzo or other small-sized pasta , cooked
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes