Chicken with Provençal sauce
Serves 1 Cost per serve $3.20 Time to make 20 min gluten free dairy free diabetes friendly
1 medium kipfler or royal blue potato, washed, scrubbed 10 green beans, trimmed 200g chicken breast fillet, halved horizontally 1 medium ripe tomato, chopped ½ tablespoon chopped basil, plus extra leaves, to serve 1 teaspoon capers in vinegar, rinsed, drained 4 pitted black olives, sliced 2 teaspoons balsamic vinegar
1 Slice the potato into rounds, leaving the skin on. Steam or boil for 10–12 minutes. Steam beans during last 2 minutes. 2 Meanwhile, season chicken with cracked black pepper. Spray a medium non-stick frying pan with olive oil and set over a medium heat. Cook chicken for 2 minutes each side. Transfer the chicken onto serving plate and keep warm. 3 Add remaining ingredients (except extra basil leaves) to same pan. Add up to ½ cup water and simmer over medium heat for 5–10 minutes, or until tomato softens and the sauce thickens. Spoon sauce over the chicken. 4 Season the potatoes with pepper and transfer to the plate with beans. Scatter with basil leaves, to serve.