This tasty chicken dish, topped with olives, lemon and basil, and served with roasted vegetables contains less than 10g fat per person.


  • 8large green pimiento-stuffed olives (50g/1¾ oz)
  • 30g (1oz) fresh white breadcrumbs
  • Zest from 1 unwaxed lemon
  • 8 basil leaves, shredded
  • 2tsp olive oil
  • 4 chicken breasts, 125g (4oz) each
  • 1tbsp (5g) finely grated fresh Parmesan

For the roast vegetables

  • 2 medium white onions, cut into wedges
  • 1 red pepper and 1 yellow pepper, deseeded and cut into strips
  • 2 courgettes (about 400g/14oz)
  • 1tbsp olive oil
  • A few thyme sprigs
  • 8 cherry tomatoes on the vine


  1. Set the oven to gas mark 6 or 200°C.
  2. For the roast vegetables, spread all the vegetables, except the cherry tomatoes, out in a large roasting tin, drizzle with the oil, add the thyme sprigs and roast for 40 mins, stirring a couple of times.
  3. Meanwhile, chop the olives and mix with the breadcrumbs, lemon zest, shredded basil leaves and oil.
  4. When the vegetables have been cooking for 40 mins, turn the oven temperature down to gas mark 4 or 180°C. Take out the roasting tin and push the vegetables to one side. Add the chicken breasts, skinned-side up, then press the olive mixture on top and sprinkle with the Parmesan. Roast for 15 mins.
  5. Add vine tomatoes and cook for another 10-15 mins. Not suitable for freezing.

Feature: Kate Moseley. Photos: Chris Alack. Props stylist: Sue Radcliffe

Nutritional information per portion

fat 8.5g saturates 1.5g calories 268(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.