Ingredients
1 tsp olive oil
1 clove garlic
minced
1 cherry tomatoes
(200g), halved
2 tsp fresh oregano
finely chopped
1 tsp sugar
2 tbsp water
300g green beans
trimmed
4 small chicken breasts
about 120g-130g each, sliced lengthways to make 2 steaks
oil spray
Equipment
- 1 small saucepan
- 1 non-stick frying pan
- 1 steamer
- 1 cutting board
Instructions
- Heat a small saucepan on medium-low and add oil, garlic, cherry tomatoes, oregano, sugar and water.
- Cover and bring to a simmer before reducing the heat and cooking until tomatoes begin to breakdown a little. Season with salt and pepper and remove from heat.
- While tomato sauce is cooking, steam green beans until tender (about 3-5 minutes).
- Bring a non-stick frying pan to a medium-high heat, spray lightly with oil and add chicken steaks.
- Cook chicken for 3 minutes, turn and cook for a further 2 minutes.
- Remove chicken from the heat and rest on a board for a couple of minutes.
- Serve chicken on beans and top with tomato sauce.
Notes
Tip
Slicing each chicken breast lengthways to make two thin steaks ensures the chicken cooks quickly and remains moist and tender.
Variation
If you don’t have cherry tomatoes in the house, just use 200 grams of chopped tomatoes.
Variation
You can also replace the beans with any green vegetable you’ve got in the fridge.
