Delicious with cous cous and tenderstem broccoli for a satisfying yet light mid-week dinner
Heat the oil in a large frying pan. Slice the chicken breast into strips and add to the pan. Cook until white through.
Chop the red onion into chunky pieces, add to the pan and cook for a further 2-3 minutes until golden, and the chicken is starting to brown.
Slice the olives, add to the pan with the chopped tomatoes,chicken seasoning, oregano, basil and chilli flakes. Stir well. Reduce to a simmer, and continue to cook for 10 minutes. Stir occasionally to ensure the dish doesn't stick to the pan.
Whilst the chicken is cooking, boil the kettle and prepare the cous cous as per the packet instructions, mixing a vegetable stock cube into the boiling water before pouring over the dried grains.
Boil the Tenderstem until a la dente - the knife should just be able to go through the stem.
Using a tupperware or large mug to create a nice dome shape, split the cous cous between two plates. Spoon the chicken alongside the cous cous, and add the Tenderstem broccoli to each plate. Serve with a sprinkle of parmesan if desired.