Mediterranean Chicken & Olive Medley
with Spinach Rice & Basil Pesto
- Milk
- Cashew
- May contain traces of allergens
- Gluten
- Soy
- Wheat
First, fluffy spinach-laced rice sets the foundations of this bright bowl. Layered on top are some tasty veggies, stewed in a passata sauce that accompanies the tender chicken so well. And a dollop of fresh basil pesto acts as the final touch.
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1 packet
Basmati Rice
(Contains: May contain traces of allergens, Gluten, Soy, Wheat;)
330 g
Chicken Breast
2
Garlic
1 packet
Kalamata Olives
1 sachet
Mediterranean Spice Blend
1 packet
Passata
1
Zucchini
1
Capsicum
Utensils
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat the butter (for the rice) with a dash of olive oil over medium heat. • Cook garlic until fragrant, 1-2 minutes. Add basmati rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, thinly slice carrot and zucchini into half-moons. Roughly chop kalamata olives. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Mediterranean seasoning and a drizzle of olive oil. Add chicken breast, tossing to coat. TIP: Use less olives if they're not to your taste.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate.
TIP: The chicken is cooked when it is no longer pink inside. TIP: Chicken will continue cooking in step 4!
• Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. Cook carrot and zucchini until tender, 4-5 minutes. • Reduce heat to medium-low and add passata, kalamata olives, the brown sugar, salt, butter and the water. Stir to combine. • Top with chicken and cover with a lid or foil. Simmer, until cooked through, 8-12 minutes. TIP: Chicken is cooked through when it is no longer pink inside.
• Once rice is cooked, stir in baby spinach leaves until wilted and combined.
• Slice chicken. • Divide spinach rice and Mediterranean chicken and olive medley between plates. • Top with basil pesto to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Some loved this Mediterranean-inspired dish, while others found the flavour combination less appealing.
- Ease of prep: For easier serving, consider dicing the cooked chicken before returning it to the sauce.
- Suggestions: Try adding the spinach to the sauce just before serving instead of mixing it with the rice.
