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.

4

5m

10m

Ingredients

  • 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

Method

STEP 1

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.

STEP 2

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.

STEP 3

Arrange the chicken over the salad in the dish. Drizzle with the oregano mixture to serve.

Dietary Information

Dairy-free
Gluten-free
Low GI

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.