Chicken breast with black olives and orange sauce

This quick and colourful recipe makes a tasty and healthy dinner. The ingredients are easy to find year-round.

2 servings

2 organic skinless chicken breasts

2 carrots, sliced

A handful of very small new potatoes or a few larger ones sliced

Olive oil

1 bouquet garni (a bunch of dried thyme and bay leaf)

Black pepper

8 pitted black olives, sliced

1 organic orange, zest and juice

250 ml chicken stock

2 tsp. balsamic vinegar

Fresh herbs to decorate

In a heavy casserole such as Le Creuset warm 1 tbsp. olive oil over low heat and sauté the bouquet garni for about 10 minutes.

Meanwhile microwave the sliced carrots and potatoes until soft. Add to the casserole and continue sautéing until light golden. Add the olives, cover and keep warm.

Warm 1 tbsp. olive oil in a small frying pan over medium heat and sauté the chicken breasts for 10 minutes. Turn and sauté the other side for about 5 minutes. Add the orange juice and zest and let reduce for about 10 minutes turning the breasts occasionally.

At the same time reduce the chicken stock and balsamic vinegar in a small saucepan by 2/3; Then pour in the frying pan over the chicken.

Divide the breasts and vegetables on the plates and pour the orange sauce over the chicken. Decorate with chopped fresh herbs.