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This succulent Mediterranean chicken dish features tasty roasted peppers, sweet vine cherry tomatoes, delectable herbs, perfumed garlic and salty olives. A delicious mid-week supper for the whole family but equally successful served up at any dinner party event.

Serves 4-6 


  • 2-4 chicken fillets, split length-ways “butterfly” (free-range or organic if possible)
  • 2 tablespoon olive oil
  • 1 large clove garlic, roughly chopped
  • 1 teaspoon fresh rosemary leaves, roughly chopped
  • 10 basil leaves, torn
  • 1 tablespoon parsley, freshly chopped
  • 1 dessertspoon chervil, freshly chopped
  • Sea salt and crushed peppercorns to season
  • 1 large red pepper, seeds removed and sliced thinly
  • 10 vine cherry tomatoes
  • Small handful young spinach, finely shredded
  • 10 black kalamata olives
  • Low GI
  • Gluten Free
  • Dairy Free
  • Diabetic Friendly
  • Paleo
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  1. To prepare chicken: With the chicken breast on a chopping board and one hand pressing it down, use a sharp knife to slice into the thicker end of the breast, ending at the thin point. Open out the breast into a butterfly shape. Now split the fillet in half and place in a shallow dish. Add garlic and herbs and toss all together. Cover and set aside for at least 30 minutes or overnight in fridge.
  2.  To roast peppers and tomatoes: Place sliced peppers on a baking tray, drizzle with a little olive oil, add cherry tomatoes and place in pre-heated oven @ 150c for 30-45 minutes until peppers are wrinkled and slightly charred and the tomatoes are bursting open.
  3. Place a heavy pan on high heat. Quickly toss the chicken once again in the olive oil and herbs mixture and season with sea-salt and crushed peppercorns. Place chicken straight onto hot pan and cook a few minutes on each side until cooked and golden. (Alternately you can sear chicken on the pan for 1 minute each side and then transfer to oven for 6 -8 minutes or until chicken is cooked. This is a particularly good if you are cooking for larger numbers).
  4.  To serve: Toss the chicken, peppers, tomatoes, olives and spinach together on a large platter. Serve with new baby potatoes or herby salad or crusty sour-dough bread or whole-meal pasta or rice
  5.  Can be served hot or at room temperature.

Maggie's Tips

  • This dish is fantastic hot or cold. Great served as part of a buffet, so if you have any parties coming up tag this recipe.
  • Tweak the chicken for salmon or any meaty white fish.
  • Great with tofu