Chicken, sun-dried tomato and cannellini bean.

One pot recipeLunchDinnerYummy for Kids!Great for entertaining!Fast dinner!Gluten-freeSugar-freeNut-freeVegan
Written By Elizabeth

Cook time: 25 mins | Prep time: 10 mins | Serves: 4

Ingredients.

  • 8 free range chicken tenderloins

  • 1 cup semi sun-dried tomatoes, thinly sliced strips

  • 1 cup cannellini beans, rinsed and drained

  • 1 tablespoon baby capers

  • 1 tablespoon caper brine

  • 1 large lemon, zest and juice

  • 2 tablespoons extra virgin olive oil

  • 80g pecorino, finely grated

  • sea salt and cracked pepper to taste

Garnish

  • 1 large lemon, zest

  • 10g mint, finely shredded, optional

Method.

1. Preheat oven to 180ºC fan force. Lightly grease medium casserole dish.

2. Add chicken tenderloins. Then layer the semi sun-dried tomatoes, cannellini beans, capers, lemon juice, extra virgin olive oil, sea salt and pepper. Grate pecorino over the top with a microplane.

3. Bake for 25 to 30 minutes. Top with extra virgin olive oil, mint, lemon zest, sea salt and cracked pepper to serve.

Enjoy! Amanda x

Elizabeth

Pivotly is an advisory firm specialising in digital pivots for e-commerce & SaaS businesses wanting to increase profitability, optimisation and accelerate growth.

http://www.pivotly.com.au
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