You Need
6 deboned, skinless chicken breasts, cut into chunks
flour for dusting
2 red peppers, cut into thick strips
1 large onion, cut into thick strips
50g sundried tomatoes
2 tablespoons olive oil
2 cloves garlic, chopped
200ml chicken stock
120ml dry white wine or orange juice or chicken stock
1 tablespoon tomato puree
half teaspoon paprika
15g chopped fresh rosemary
15g chopped fresh Italian parsley
half orange, peeled and segmented
salt and freshly ground black pepper

You Do
Lightly dust the chicken pieces in the flour.
Heat the olive oil in a casserole, add the chicken and sauté until golden brown. Remove and reserve on a plate.
Add the onion and peppers and allow them to brown. Add the garlic and sauté for another few minutes.
Add the sundried tomatoes, stock, wine (or substitute), tomato puree and paprika and gently allow to simmer.
Add the sautéed chicken, fresh herbs and orange wedges. Cover with a tight-fitting lid and cook on gentle heat for 20 minutes so that the chicken can absorb all the flavours.

Per Portion
Energy: 1 547kJ
Protein: 37.6g
Total fat: 14.7g
Saturated fat: 3.3g
Monounsaturated fat: 7.1g
Polyunsaturated fat: 2.1g
Cholesterol: 107mg
Carbohydrate: 13.3g
Fibre: 4.1g