Mediterranean Chicken

Prep Time: 20 min
Cooking Time: 40-50 min
No of Serves: 4

Recipe courtesy of the DAA Victorian Engagement and Development Committee


4 chicken thighs trimmed (and skin removed)

¼ cup plain flour (*use gluten free plain flour for those with coeliac disease)

Pinch of salt and pepper

1 tsp Olive oil

1 carrot finely chopped

1 clove garlic finely chopped

1 onion sliced

1 red capsicum sliced

400ml tomato passata

¾ cup chicken stock

½ cup pitted olives

½ cup baby bocconcini

Half a bunch of basil chopped

Serving suggestion (*not included in nutrition analysis): 2/3 cup rice or quinoa (cooked as per packet instructions)

Nutrition Information (per serve)

Energy 2720 kJ (650 calories)
Protein 35g
Total Fat 15g
Carbohydrates 22g
Saturated Fat 6g
Sugars 10g
Dietary Fibre 5g
Sodium 608mg


1. Coat chicken with gluten free flour, salt and pepper. Fry chicken in small amount of olive oil on high, turning for 3-4 minutes until golden. Remove from pan.
2. Next fry onion, garlic, carrot and capsicum in a fry pan for 3-4 minutes until soft. Re- add chicken and cover with passata and chicken stock.
3. Bring to boil and reduce heat to simmer for 30-40minutes until sauce has thickened and chicken is cooked. In the last 5 minutes of cooking stir though olives, bocconcini and basil.
4. Divide into four portions and serve with rice or quinoa.