Heat a medium non-stick frying pan over medium-high until hot. Add 1 teaspoon of oil. Season the chicken with pepper and add to the pan. Cook each side for 1 minute, until golden. Remove to a plate.
Reduce heat to medium, add the remaining oil. Add the onion and garlic and cook for 2 to 3 minutes, stirring, until soft. Stir in the tomato paste, cook for 30 seconds, continuing to stir. Add the tomatoes and zucchini, stir to combine. Add the stock, bring to a boil, stirring occasionally.
Return the chicken and any juices to the pan, pressing the chicken under the sauce. Cover with a lid and cook for 5 to 7 minutes or until the chicken is cooked through. Meanwhile, place the beans onto a microwave-safe dinner plate. Cover with a wet paper towel, microwave for 1 to 2 minutes on High/100% until bright green.
Once the chicken is cooked, remove from the heat, drizzle with balsamic vinegar and scatter over the basil. Divide the chicken and sauce between serving plates, serve with the green beans.
Nutrition facts per serve
Makes 2 serves
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||1.5|
|Bread & Cereals||0|
|Healthy Fats & Oils||1|
|Total fat||6.7 g|
|- Saturated fat||1.5 g|
|Total carbohydrates||12.2 g|
|- Total sugars||10.9 g|