Spanish-style chicken with olives and beans
Barbecue paprika chicken and serve on a salad of baby spinach, chargrilled capsicum and olives. Dinner done in 15 minutes.
- 500g Coles RSPCA Approved Australian Chicken Tenderloins
- 2 tsp smoked paprika
- 280g jar Coles Chargrilled Vegetables, drained reserving ¼ cup (60ml) marinade
- 400g can cannellini beans, rinsed, drained
- 230g pitted mixed olives, drained
- 60g baby spinach leaves
- 1 tsp minced garlic
- 1 tbs chopped oregano
Heat a barbecue grill or chargrill on medium. Combine the chicken, paprika and 1 tbs of the reserved marinade from the vegetables in a large bowl. Cook chicken for 3 mins each side or until golden brown and cooked through. Transfer to a plate. Cover with foil to keep warm.
Place the beans, chargrilled vegetables, olives and spinach in a medium bowl. Toss to combine. Transfer to a serving dish. Combine the garlic, oregano and remaining marinade in a small bowl.
Arrange the chicken over the salad in the dish. Drizzle with the oregano mixture to serve.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.