• 1 tablespoon (metric) extra virgin olive oil
  • 700g chicken breast fillets (cut into large chunks)
  • 1 red onion (cut into wedges)
  • 400g can diced tomatoes
  • 2 red capsicums (roughly chopped)
  • 1/2 cup kalamata olives (roughly chopped)
  • 1/2 cup sundried tomatoes (drained, roughly chopped)
  • 4 cloves garlic (crushed)
  • 2 tablespoons (metric) mixed dried herbs
  • 1/4 cup dry white wine
  • 2 tablespoons (metric) balsamic vinegar
  • 3/4 cup reduced fat feta (crumbled)
  • Green salad (to serve)
  • Crusty bread (to serve)


  1. Preheat oven to 180 degrees Celsius.
  2. In a Decor 3L Thermoglass® baking dish, combine all ingredients except the feta and mix well.
  3. Cover the Thermoglass® baking dish with foil and bake in the oven for about 50 minutes, until the chicken is cooked through and tender, and the sauce has thickened slightly.
  4. Divide the chicken onto 4 plates and top with crumbled feta cheese. Serve hot with crusty bread and salad.


  • To store leftovers in fridge or freezer, apply the Decor Thermoglass® lid for a leak-proof and airtight seal. To reheat leftovers later in the microwave pop open the lid steam release vent button and microwave reheat.

Each serve of this recipe provides:

  • 3.5 serves of vegetables
  • 0.5 serve of milk/yoghurt/cheese
  • 1 serve of lean meat/alternative
  • 1 serve of grain foods

Recipe created by Nutrition Australia Vic Division for Decor Australia