The leading role is not necessarily the star of the show on stage or on the dinner plate. Grilled chicken with bean tapenade and bok choy is a fabulous dish and the star of the plate is most definitely the olive tapenade. You can make it as a dip to serve on crackers but I love it as an accompaniment to a main meal. it transforms what would ordinarily be plain and boring - to an exceptional tasting dish. And it boosts the total meal's fibre and antioxidant content.
To make the tapenade:
Place drained kidney beans, olives, tomato paste and basil leaves into a food processor and process until smooth.
Brush the chicken with olive oil and a little seasoning and heat a BBQ plate. Sear the chicken for 2 minutes each side and then place in a preheated oven (180C) to cook through for a further 12 minutes. Cover it loosely in foil to rest and stay warm.
Steam the bok choy.
Serve the chicken with the olive tapenade on the side and accompanying bok choy.
Makes 4 servings
| Prep Time: | 5 mins |
| Cooking Time: | 20 mins |
| Ready in: | 25 mins |
Suitable for: |
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| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 1630 kj |
| Calories | 390 kcal |
| Fat | 17 g |
| Saturated Fat | 4 g |
| Total Carbohydrate | 13 g |
| Total Protein | 43 g |
| Fibre | 5 g |
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