Free Healthy Recipe - Grilled Chicken with Bean Tapenade and Bok Choy

Dairy free, Gluten free, Low GI, Wheat Free

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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.

Ingredients

Bean Tapenade:

420 gram can red kidney beans, drained

½ cup kalamata olives, pitted

2 tbsp tomato paste

¼ cup basil leaves, fresh

cracked black pepper

4 fillets chicken breast, approx 180g each

1 tbsp olive oil

2 bunches bok choy

Method

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:
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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