Pistachio and herb-topped tenderloins

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Lunch & Light Meals
4 peopleServes
4
Prep   20 min
Cook   35 min
  • Zucchini, 4 medium, halved lengthways
  • Fennel, 2 bulb(s), baby fennel, cut lengthways into thirds, green fronds reserved for garnish
  • Tomato, 4 medium, ripe, halved horizontally
  • Fennel seeds, 2 teaspoon(s)
  • Paprika, smoked, 1 teaspoon(s)
  • Chicken liquid stock, salt reduced, ½ cup(s)
  • Olive oil spray, 1 spray(s)
  • Chicken tenderloin, lean, raw, 600 g
  • Pistachios, unsalted, 28 g, unshelled
  • Thyme, fresh, ¼ cup(s), leaves
  • Rosemary, fresh, ¼ cup(s), leaves, finely chopped
  • Red wine vinegar, ¼ cup(s)

Method

Preheat the oven to 200°C (180°C fan-forced).

Combine the zucchini, fennel, tomatoes, fennel seeds, paprika and stock in a large heavy-based baking dish. Season with freshly ground black pepper and lightly spray with olive oil.

Place the chicken pieces on top of the vegetables and lightly spray with olive oil. Combine the pistachios, thyme and rosemary (reserving a tablespoon for garnish) in a small bowl, then sprinkle over the chicken.

Bake for 30–35 minutes or until the chicken is cooked through. Remove the baking dish from the oven and immediately pour over the vinegar. Serve with the fennel fronds and remaining rosemary scattered on top.

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 1.5
Bread & Cereals0
Vegetables5
Fruit0
Dairy0
Healthy Fats & Oils1
Indulgences0
Calories296
Protein38.9 g
Total fat7.2 g
- Saturated fat1.3 g
Total carbohydrates14.8 g
- Total sugars11.5 g
Fibre7.2 g
Sodium207 mg

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