Rosemary Tomato Chicken and Capsicum Sauté

Serves 4
Preparation time 15 minutes
Cooking time 15 minutes


Tick off the ingredients as you buy them

  • 4 large chicken fillets
  • sea salt and freshly ground black pepper, to taste
  • olive oil
  • 2 cloves garlic, crushed
  • 1 red onion, cut into slivers
  • 2 tablespoons balsamic vinegar
  • 400g can Val Verde Diced Tomatoes
  • 1 zucchini, cut into thin strips
  • 1 red capsicum, cut into thin strips
  • 2 x 10cm sprigs rosemary
  • couscous or rice, for serving

Season chicken fillets with salt and pepper. Heat a little oil in a large frypan, brown chicken on both sides and remove. Sauté garlic and onion until softened, add balsamic vinegar, Val Verde Diced Tomatoes, zucchini, capsicum and rosemary and bring to the boil. Return chicken to pan and simmer until chicken is cooked and sauce has thickened. Season to taste and serve over couscous.


Add some chilli flakes for a spicy version