Pistachio and herb-topped tenderloins

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Lunch & Light Meals

Serves
4

Prep		20 min
Cook		35 min

Zucchini, 4 medium, halved lengthways
Fennel, 2 bulb(s), baby fennel, cut lengthways into thirds, green fronds reserved for garnish
Tomato, 4 medium, ripe, halved horizontally
Fennel seeds, 2 teaspoon(s)
Paprika, smoked, 1 teaspoon(s)
Chicken liquid stock, salt reduced, ½ cup(s)
Olive oil spray, 1 spray(s)
Chicken tenderloin, lean, raw, 600 g
Pistachios, unsalted, 28 g, unshelled
Thyme, fresh, ¼ cup(s), leaves
Rosemary, fresh, ¼ cup(s), leaves, finely chopped
Red wine vinegar, ¼ cup(s)

Method

Preheat the oven to 200°C (180°C fan-forced).

Combine the zucchini, fennel, tomatoes, fennel seeds, paprika and stock in a large heavy-based baking dish. Season with freshly ground black pepper and lightly spray with olive oil.

Place the chicken pieces on top of the vegetables and lightly spray with olive oil. Combine the pistachios, thyme and rosemary (reserving a tablespoon for garnish) in a small bowl, then sprinkle over the chicken.

Bake for 30–35 minutes or until the chicken is cooked through. Remove the baking dish from the oven and immediately pour over the vinegar. Serve with the fennel fronds and remaining rosemary scattered on top.

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Food units
Nutrition facts

Meat & Protein	1.5
Bread & Cereals	0
Vegetables	5
Fruit	0
Dairy	0
Healthy Fats & Oils	1
Indulgences	0

Calories	296
Protein	38.9 g
Total fat	7.2 g
- Saturated fat	1.3 g
Total carbohydrates	14.8 g
- Total sugars	11.5 g
Fibre	7.2 g
Sodium	207 mg

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